NUTRITION

SERVINGS

INGREDIENTS

7.5 oz Lean Ground Beef (93/7)

1 cup Broccoli florets

1 medium Zucchini, sliced

1 cup Red Bell Pepper, chopped

2 tsp Olive Oil

2 tbsp Coconut Aminos

1 tsp Fresh Ginger, grated

2 cloves Garlic, minced

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper.

• 2

  Place the broccoli florets, sliced zucchini, and chopped bell peppers on the baking sheet.

• 3

  Drizzle the vegetables with half of the olive oil and a pinch of sea salt, then toss to coat evenly.

• 4

  Roast the vegetables for 15 to 20 minutes until they are tender and show slight charred edges.

• 5

  While the vegetables roast, heat the remaining olive oil in a large skillet over medium-high heat.

• 6

  Add the ground beef to the skillet, breaking it into small crumbles with a spatula, and cook until fully browned.

• 7

  Stir the minced garlic and grated ginger into the beef and cook for one minute until fragrant.

• 8

  Add the roasted vegetables from the oven directly into the skillet with the beef.

• 9

  Pour the coconut aminos over the mixture and stir constantly for one to two minutes until the sauce coats everything and thickens slightly.

• 10

  Serve the stir fry immediately while hot and flavorful.