"I'm just going to make something up...if it doesn't work, we'll order Chinese."

Sometimes I can pick one ingredient I know I want in my meal, but I have no idea what the heck to do with it. Yesterday I wanted to use some ground beef, but I knew I didn't want the normal tacos, nachos, burgers, or spaghetti. So, I just started grabbing things out of the fridge that looked like they would compliment each other and I went with it. What I ended up with was a sort of Asian-style spaghetti, but you don't have to pay the delivery man. (Your thighs won't pay either. Bonus.) And it was mighty tasty!

Asian spaghetti (serves 2)
3 oz. whole grain spaghetti
bouillon cubes
6 oz. 90/10 grass-fed ground beef
1/2 tsp. garlic powder
1 tsp. and 1 tbsp. low-sodium soy sauce, divided
1/2 tbsp. olive oil
chicken stock or white wine
1 tsp. sesame flavored chili oil (optional)
1 carrot, cut into 2-3 inch sticks
10 asparagus spears, cut into 2-3 inch sticks
1 green onion, dark green parts separated
1 mini bell pepper, julienned
1 clove of garlic, minced
1 inch fresh ginger, minced
20-25 leaves fresh spinach
fresh lime juice (optional)

Cook the spaghetti in water with the bouillon added. I used chicken bouillon but any would be fine...just follow the amount directed for how much water you're using. Cook noodles al dente, as they will cook a bit more later. Drain and set aside.

While noodles are cooking, cut up veggies.

I previously used the tips of my asparagus for another meal, so that's why they're missing, but feel free to use all of yours, or any veggies that sound good to you.

Brown meat in a skillet with 1 tsp. of soy sauce and garlic powder. Drain and set aside. 

Heat olive oil in large skillet, add whites from green onion and saute until translucent. Add carrots, asparagus, bell peppers, garlic and ginger. Saute until vegetables are cooked but still have a little crunch to them. Add chicken broth or white wine during cooking whenever liquids dry up to continue to soften veggies. Once veggies are cooked, add cooked spaghetti, ground beef, 1 tbsp. soy sauce, and sesame chili oil. (The sesame flavor works great in this dish, so if you don't like spicy, I'd recommend using regular sesame oil if you have it. If you like more spice, you can add chili paste or red pepper flakes.) Cook until warmed through. Turn off heat and stir in spinach until just wilted.

Divide into bowls and top with dark green parts of onion, and squeeze some fresh lime juice on top. This dish would also be great garnished with some fresh cilantro, but unfortunately I didn't have any.

This was a quick, colorful lunch and a nice change of pace from our usual routine. Enjoy!