About the Recipe
1/4 cup Coconut Aminos
2 cloves of Garlic (minced)
1 1/2 tbsps Ginger (fresh, grated or minced)
1 tbsp Lime Juice
1 tbsp Coconut Oil
2 Sweet Potatos (small, peeled and spiralized into noodles)
2 cups Broccoli (cut into florets)
1/2 Yellow Onion (medium, roughly chopped)
2 tbsps Water
8 ozs Extra Lean Ground Beef
In a small mixing bowl combine the coconut aminos, garlic, ginger, and lime juice. Set aside.
Heat the coconut oil in a large non-stick pan or skillet with a lid. Add the sweet potato noodles and saute for six to eight minutes or until the noodles are tender. (If the noodles start to stick to the pan, add a couple drops of water.) Remove the noodles from the pan and set them aside.
Add the broccoli and onions to the pan. Add water and cover with a lid. Steam for fout to five minutes until the broccoli is tender. Remove from the pan and set aside.
Add the beef to the pan, breaking it up as it cooks. Once it is cooked through and no longer pink, drain any excess drippings from the pan.
Add the steamed broccoli and onions to the pan with the beef then add the coconut aminos sauce and stir to combine. Bring the sauce to a bubble and let it cook for two to three minutes. Add in the sweet potato noodles and stir to combine. Continue to cook until the noodles have warmed through.
Divide between plates and enjoy!
Leftovers refrigerate in an airtight container for up to three days.
For more flavor try adding sesame oil, red pepper flakes, hot sauce or maple syrup to the sauce.
No coconut oil? Use avocado oil instead.