NUTRITION

SERVINGS

INGREDIENTS

6 oz Ground beef (93% lean)

2 oz Chickpea penne pasta

2 cups Broccoli florets

0.5 cup Beef bone broth

1 tbsp Tamari

1 tsp Toasted sesame oil

0.5 tbsp Arrowroot powder

2 cloves Garlic

1 tsp Fresh ginger

0.25 tsp Red pepper flakes

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Green onions

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the chickpea pasta for 2 minutes less than the package directions for a perfect al dente texture.

• 2

  While pasta cooks, heat a large stainless steel skillet over medium-high heat and add the ground beef, breaking it into large chunks to develop a deep brown crust.

• 3

  Season the beef with sea salt and black pepper, then add the broccoli florets and 2 tablespoons of water, covering the pan for 2 minutes to steam the broccoli until vibrant green.

• 4

  In a small bowl, whisk together the beef bone broth, tamari, toasted sesame oil, and arrowroot powder until the starch is completely dissolved.

• 5

  Remove the lid from the skillet, push the beef and broccoli to the edges, and add the minced garlic, grated ginger, and red pepper flakes to the center to bloom for 30 seconds.

• 6

  Pour the sauce mixture into the skillet and toss everything together continuously as the glaze bubbles and thickens to coat every piece of pasta and beef.

• 7

  Fold in the cooked pasta and garnish with thinly sliced green onions before serving immediately in warm bowls.