Anti Inflammatory Ginger-Turmeric Beef and Potato Skillet with Broccoli
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more āIngredients
4 servings
- 1 lb ground beef (85/15)
- 1 lb yukon gold potatoes, cut into Ā½-inch cubes
- 3 cups broccoli florets, cut into bite-sized pieces
- 2 tbsp coconut oil
- 1 tbsp fresh ginger, finely grated
- 1 tsp ground turmeric
- 2 tbsp coconut aminos
- Ā½ cup chicken broth
- 1 tsp apple cider vinegar
- Ā½ tsp salt, plus more to taste
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Heat 1 tbsp of the coconut oil in a 12-inch skillet over medium-high heat until shimmering. Add the potato cubes in a single layer and cook, stirring every 2ā3 minutes, until golden on most sides and just tender when pierced with a knife, about 10ā12 minutes. Transfer the potatoes to a plate and set aside.
- 2
Add the remaining 1 tbsp coconut oil to the same skillet over medium-high heat. Add the ground beef and cook, breaking it into small pieces with a spatula, until no pink remains and the meat reaches 160Ā°F (71Ā°C) on an instant-read thermometer, about 6ā8 minutes. Tilt the skillet and spoon off any excess fat, leaving about 1 tbsp in the pan.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!