Ingredients
- 1 tablespoon olive oil or avocado oil
- 3 cups chopped broccoli florets
- 1 pound ground beef
- 1/2 cup coconut aminos
- 1/2 cup chicken or beef broth
- 1 tablespoon coconut sugar (omit for Whole30/sugar-free)
- 2 teaspoons rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon arrowroot flour, mixed in 1 tablespoon water until dissolved
- 2 teaspoons garlic powder
- 1 teaspoon ginger powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon Chinese 5 spice powder (can omit if you don’t have it)
- 2 green onions, diced
- Optional: red pepper chili flakes, to taste
Instructions
- In a large skillet, heat the olive oil over medium-high heat, and then add the broccoli florets. Sauté the broccoli for about 3 minutes, until bright green and fork tender but still crisp. Transfer the broccoli to a plate or bowl
- Add the ground beef to the skillet and brown, for about 10 minutes, until crumbled and cooked through. Drain the excess grease and return the ground beef to the skillet
- While the ground beef is cooking, add the remaining ingredients except the green onions to a small bowl. Whisk them together until the spices are incorporated into the liquid
- After the ground beef has been returned to the skillet, add the broccoli florets back in and then pour in the sauce. Stir on medium heat for 3 to 4 minutes until the sauce has thickened and is coating the ground beef and broccoli
- Remove from heat, garnish with green onions and serve with cauliflower rice
Notes
- If not keeping this Whole30, you can use 1:1 ratio gluten-free flour in place of arrowroot
Find it online: https://www.wholekitchensink.com/ground-beef-broccoli-skillet/