Eosinophilic Esophagitis Friendly Ginger-Turmeric Beef and Potato Skillet with Zucchini
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
- 2 medium zucchini (about 12 oz total), cut into Ā½-inch half-moons
- 2 tbsp olive oil, divided
- 1 tbsp fresh ginger, finely grated
- 1 tsp ground turmeric
- Ā½ tsp dried thyme
- Ā½ tsp dried oregano
- Ā¾ tsp salt, plus more to taste
- Ā½ cup chicken broth
- 1 tbsp apple cider vinegar
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
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 2ā3 minutes, until golden on most sides and just beginning to soften, about 10ā12 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 beef reaches an internal temperature of 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!