Fish Free Ginger-Turmeric Beef and Potato Skillet with Asparagus
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Learn more →Ingredients
4 servings
- 1 lb yukon gold potatoes, cut into ¾-inch cubes
- 2 tbsp olive oil, divided
- 1 lb ground beef (85% lean)
- 1 bunch asparagus (about 12 oz), tough ends snapped off, cut into 2-inch pieces
- 1 tbsp fresh ginger, finely grated
- 1 tsp ground turmeric
- ½ tsp ground cumin
- ¾ tsp salt
- ¼ cup chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - 1 tbsp apple cider vinegar
- 2 tbsp fresh parsley, roughly chopped
Instructions
- 1
Heat 1 tbsp of the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the potato cubes in a single layer and cook, stirring every 2–3 minutes, until golden on most sides and just tender when pierced with a knife, about 12–14 minutes. Transfer the potatoes to a plate and set aside.
- 2
Add the remaining 1 tbsp olive oil to the same skillet over medium-high heat. Add the ground beef and cook, breaking it into small pieces with a wooden spoon, until no pink remains and the meat registers 160°F (71°C) on an instant-read thermometer, about 6–8 minutes. Tilt the skillet and spoon off any excess fat, leaving about 1 tbsp in the pan.
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