Fructose Free Ginger-Turmeric Beef and Potato Skillet with Broccoli
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Learn more →Ingredients
4 servings
- 1 lb ground beef (85/15)
- 1 lb yukon gold potatoes, cut into ½-inch cubes
- 3 cups broccoli florets, cut into bite-sized pieces
Ingredient noteLarger servings of broccoli add up in fermentable sugars that a low fructose diet watches; the small portion used here (about a cup or less per serving) keeps that load low, so it is likely Low Fructose. If you prefer to always avoid broccoli heads, please tap it and change its rating to Red.
- 2 tbsp coconut oil
- 1 tbsp fresh ginger, finely grated
- 1 tsp ground turmeric
- 2 tbsp coconut aminos
- ½ cup chicken broth
- 1 tsp apple cider vinegar
- ½ 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 2–3 minutes, until golden on most sides and just tender when pierced with a knife, about 10–12 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 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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