Paleo | Whole 30 | Gluten Free
Serving Size 4
Total Time 40 Minutes
3 tbsp evoo
1 medium onion, finely chopped
4 cloves garlic, minced
1 inch ginger, minced
1 lb ground beef
2 medium tomatoes, chopped
1 cup beef broth
Spice Mix (1 tsp cumin, 3 tsp ground coriander, 2 tsp paprika, 1 tsp garam masala, 1/2 tsp cayenne pepper)
1/4 cup cilantro, chopped
2 tsp apple cider vinegar
1 cup broccoli, chopped
Half bunch asparagus, chopped
3 handfuls kale, chopped
Salt and pepper, to taste
On medium heat, sauté onions in evoo until golden
Add ginger and garlic, sauté for 1 minute
Add spice mix, sauté for 1 minute
Add meat, break into clumps and cook until brown
Add beef broth, tomatoes, and bring to boil. Reduce heat to low and add broccoli
Cook for five minutes, then add asparagus.
Cook for five more minutes and add kale, cilantro and apple cider vinegar.
Serve over caulirice or eat plain
tips & tricks
Another serving option is over cabbage noodle.
Slice cabbage really thin and sauté in olive oil until soft.
When chopping kale, remove from stems.