Asian Beef and Broccoli

This had great flavor and Ryan and I really liked it.  I could only eat it for a couple days because the ground beef just got to me, but the seasoning was really good!

Ingredients

• 2 lbs. Ground beef
• Salt and pepper
• Garlic powder
• 2 garlic clove
• Broccoli florets, cut into 1” florets (5 cups)
• Carrots, cut into 1” pieces (4 cups)
• Green and Red bell peppers, 1” pieces (4 cups)
• Olive oil or coconut oil
• 2 tsp coconut aminos
• 1/4 tsp cinnamon
• 1/4 tsp ginger
• Baby spinach
• Toasted sesame seeds

Process
Heat a large skillet over medium –high heat for about 3 minutes. Add olive oil. Add the onion and sauté, stirring with a wooden spoon, until crisp-tender and translucent, about 5 minutes. Crumble the ground meat into the pan with hands, then break up chunks using spoon. Season with salt, pepper, and garlic powder. Cook 7-10 minutes until pink spots are gone.

Cook vegetables: Preheat oven to 425 degrees. Cut vegetables. Toss with 2 Tbs coconut oil, 2 garlic cloves, salt, and pepper, Bake on middle racks of oven, 20-25 minutes, stirring every 10 minutes. If they start to brown but are tender, lower temp to 350 degrees.

Add vegetables to meat and a bit more olive oil and season with cinnamon and ginger. Sauté until heated through. Serve on bed of spinach and top with sesame seeds.

Recipe from It Starts With Food by Dallas and Melissa Hartwig