NUTRITION

SERVINGS

INGREDIENTS

8 oz Ground beef (93% lean)

0.5 cup Cooked quinoa

0.5 tbsp Avocado oil

0.5 tsp Toasted sesame oil

1 cup Broccoli florets

0.5 cup Red bell pepper

1 clove Garlic

1 tsp Fresh ginger

1 tbsp Coconut aminos

1 tsp Sriracha

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Green onions

PREPARATION

• 1

  Heat the avocado oil in a large skillet or wok over medium-high heat until shimmering.

• 2

  Add the ground beef to the skillet, breaking it up with a spatula, and season with sea salt and black pepper until fully browned.

• 3

  Toss in the broccoli florets and sliced red bell peppers, sautéing for 3-4 minutes until the vegetables are tender-crisp.

• 4

  Stir in the minced garlic and grated fresh ginger, cooking for about 30 seconds until the aroma fills the kitchen.

• 5

  In a small bowl, whisk together the coconut aminos, sriracha, and toasted sesame oil, then pour the mixture over the beef and vegetables.

• 6

  Add the cooked quinoa to the skillet and toss everything together for 1 minute to heat through and coat evenly in the spicy sauce.

• 7

  Garnish the dish with thinly sliced green onions and serve immediately while hot.