Simple Supper Friday: Ginger Beef and Greens

Ginger Beef and Greens

I’ve made this recipe three times in the past week because it’s so good (and also because I had a huge piece of ginger root). I first made it last Saturday, after getting home from a seven hour workshop with Steve Maxwell. I was pooped out, but still mustered to throw together this delicious, quick and nutrient-dense meal. The fresh ginger is what really makes this dish pop, but if you’re in a pinch, you can use ground ginger too.

Meanwhile, I wish you all a wonderful Memorial Day weekend! I hope you’re able to get outside, play, relax, socialize, grill and enjoy. Cheers!


  • 1/2 Tbsp coconut oil
  • 1 yellow onion, chopped
  • 2 large cloves garlic, minced
  • 1-inch piece of ginger, finely chopped
  • 1 lb grass-fed ground beef
  • ~2 cups broccoli (peel and chop the stems too)
  • 2 cups torn kale leaves
  • 1-2 Tbsp coconut aminos
  • Splash of bone broth (2-4 Tbsp)
  • 1 Tbsp dried basil
  • Pinch of cayenne pepper or red pepper flakes
  • Sea salt and pepper to taste

Ginger Beef and Greens


  1. Melt coconut oil in a large pan over medium heat. Add the onion, garlic and ginger. Stir and sauté 2-3 minutes. Then, add the ground beef and break up with a spatula. Season to taste with sea salt and pepper.
  2. Continue to brown the meat, stirring occasionally. After about 5-7 minutes, add the broccoli, coconut aminos, dried basil, cayenne or pepper flakes and bone broth. Stir well and continue to cook for several minutes, or until broccoli is softened slightly.
  3. Add the kale and stir. Season to taste with a bit more sea salt and pepper. Cook for about 2 minutes more or until kale is softened. Then, remove from heat and serve.

Yields: ~3 servings


Fast and Easy Paleo Recipes

17 thoughts on “Simple Supper Friday: Ginger Beef and Greens

  1. The Travelling Chopsticks May 23, 2014 / 10:40 am

    I LOVE anything with ginger! And this is my type of meal.. quick, effortless and packed full of flavour :)

    • paleoinpdx May 23, 2014 / 12:24 pm

      I actually forgot how much I liked fresh ginger. Thankfully, I got a huge piece in my last CSA bin. Now, I want fresh ginger in almost everything!

  2. Carly Sullivan May 23, 2014 / 11:32 am

    Looks like my kind of meal! Simple and flavorful :)

    • paleoinpdx May 23, 2014 / 12:23 pm

      Yep, my favorite kind of meal too!

  3. Craving4More May 23, 2014 / 11:59 am

    I’m so glad to see you back in the blogging game :-)

    • paleoinpdx May 23, 2014 / 12:22 pm

      Haha…hardly! I average about one post every week or every other week!

  4. Paula May 24, 2014 / 11:59 am

    I love ginger so I had to make this for lunch today! Soooo good–we loved it! It gives me an Asian vibe with the coconut aminos, ginger and basil. I made pickled ginger last weekend so all the extra pieces that didn’t make it through the mandolin are in a baggie in the freezer. I use a microplane grater and it looks like a little pile of snow.

    • paleoinpdx May 25, 2014 / 12:21 pm

      Great idea to freeze ginger! I never thought of doing that, but that’s a good tip. I really enjoy pickled ginger, by the way, but have never made it. I imagine it’s pretty easy? Glad you liked the recipe :)

      • Paula May 26, 2014 / 7:14 pm

        I went to a workshop on fermented veggies a couple of months ago and found it very interesting. I’ve been making a batch of something every couple of weeks. I used the pickled sushi ginger recipe from I have their lid that fits on a mason jar and had a batch of cabbage going so I just used a regular mason lid for the ginger. It seemed to work just fine–I let it sit out at room temp for 3 days to ferment then refrigerated it like all the other veggies I’ve done. The hardest part was peeling and slicing all that ginger and reading the directions a few times so I wouldn’t mess it up!

      • paleoinpdx June 1, 2014 / 8:20 am

        Very cool! I’ll have to check out that website and see about giving the recipe a go. The ginger peeling and slicing part definitely seems tedious though, like you said. I don’t think I’d like that part!

  5. Anne @ August 27, 2014 / 9:17 am

    Glad to find another ginger recipe–for some reason, we’re overstocked right now. I’ve never heard of coconut aminos, though, but now I want to check them out!

    • paleoinpdx August 27, 2014 / 9:21 am

      Glad I could help you out! Coconut aminos are fantastic and taste just like soy sauce. If you can’t find them where you live and don’t want to order online, you can always sub wheat-free tamari.

  6. Layla August 28, 2014 / 7:56 am

    Thanks so much Alisa for sharing this recipe with us as part of our Fast and Easy Paleo Recipe link party!

    • paleoinpdx August 28, 2014 / 7:58 am

      Of course! Thanks for letting me take part, Layla :)

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s