Oral Allergy Syndrome Friendly Ginger-Turmeric Beef and Potato Skillet with Zucchini

Total time45 min

Prep time15 min

Cook time30 min

Oral Allergy Syndrome Friendly Ginger-Turmeric Beef and Potato Skillet with Zucchini

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Ingredients

4 servings

1 lb ground beef (85/15)
1 lb yukon gold potatoes, cut into ½-inch cubes
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2 medium zucchini (about 12 oz total), cut into ½-inch half-moons
2 tbsp olive oil, divided
1 tbsp fresh ginger, finely grated
1 tsp ground turmeric
½ tsp dried thyme
½ tsp dried oregano
¾ tsp salt, plus more to taste
½ cup chicken broth
1 tbsp apple cider vinegar

For serving

2 tbsp fresh parsley, roughly chopped (optional)
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This ingredient likely doesn’t work for the diet.

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 beginning to soften, about 10–12 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 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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