Description
Easy and delicious beef and broccoli with sunshine sauce! A nut free and Whole30 compliant weeknight meal!
Scale
Ingredients
For the Beef
- 1 tablespoon olive oil or avocado oil
- 1 pound 85% lean grass fed ground beef
- 1 teaspoon fine salt
- 1 teaspoon granulated garlic
- 1 tablespoon coconut aminos
For the broccoli
- 4 broccoli crowns cut into florets
- 1 tablespoon avocado oil
- 1/2 teaspoon fine salt
For the Sunshine Sauce
- 1 tablespoon cooking fat
- 2 tablespoons sunflower seed butter or cashew butter
- 1/4 cup bone broth
- 1 teaspoon ground ginger
- 1/2 of fine salt
- 2 teaspoon coconut aminos
- juice of one lemon
- 1 green onion, minced
To assemble
- 4 cups baby spinach (optional)
Instructions
- Pre-heat the oven to 400F.
- Toss the broccoli with fat and salt on a sheet pan massaging the fat into the florets, them spread them out on the sheet pan so they are not crowded.
- Put the sheet pan while it pre-heats, once it comes to temperature set a time for 20 minutes.
- In the meantime heat a large skillet over medium heat, when it comes to temperature add in the fat.
- Crumble the ground beef into the skillet and add in the salt and garlic. Stir, breaking up with a whisk until browned and crumbly. Add in the coconut aminos and bring the heat up to high.
- Cook, stirring occasionally until dark brown and crispy.
- While that cook set a small saucepot over low heat.
- Melt the fat than the sunflower seed butter, stirring until smooth.
- Add in the bone broth, salt, aminos and ground ginger, stir until well combined, and a dark tan.
- Remove from the heat and stir in the lemon juice and stir until it’s smooth again.
- Mix in the green onion. Set aside.
- To assemble the bowls make a bed of baby spinach in 4 large bowls. Spoon ground beef into each of the bowls. Add in the broccoli florets and spoon the sauce over everything. Dig in!
Nutrition
- Serving Size: 1 bowl
- Calories: 388
- Fat: 29g
- Carbohydrates: 14g
- Fiber: 8g
- Protein: 30g