Whole 30 Ginger-Turmeric Beef and Potato Skillet with Asparagus

Total time45 min

Prep time15 min

Cook time30 min

Whole 30 Ginger-Turmeric Beef and Potato Skillet with Asparagus

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Ingredients

4 servings

1 lb yukon gold potatoes, cut into ¾-inch cubes
Yukon Gold Potatoes Kroger® Yukon Gold Potatoes Fresh Organic Yukon Gold Potatoes Organic Yellow Creamer Potatoes Organic Yukon Gold Potatoes
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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
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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