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Ginger Beef and Greens Bowl

Ginger Beef and Greens
I’ve made this ginger beef and greens bowl three times in the past week because it’s that delicious (and also because I had a huge piece of ginger root in the fridge). 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!

Ginger Beef and Greens Bowl

Ingredients:

  • 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
Directions:

  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

 

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Related

Filed Under: Dinner, Recipes Tagged With: beef and greens, dairy-free, easy Paleo dinner, ginger root, gluten-free, grain-free bowl recipe, ground beef, one dish meal, paleo bowl recipe, paleo sauté, paleo stir fry

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Reader Interactions

Comments

  1. The Travelling Chopsticks

    May 23, 2014 at 10:40 am

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

    Reply
    • paleoinpdx

      May 23, 2014 at 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!

      Reply
  2. Carly Sullivan

    May 23, 2014 at 11:32 am

    Looks like my kind of meal! Simple and flavorful 🙂

    Reply
    • paleoinpdx

      May 23, 2014 at 12:23 pm

      Yep, my favorite kind of meal too!

      Reply
  3. Craving4More

    May 23, 2014 at 11:59 am

    I’m so glad to see you back in the blogging game 🙂

    Reply
    • paleoinpdx

      May 23, 2014 at 12:22 pm

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

      Reply
  4. Paula

    May 24, 2014 at 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.

    Reply
    • paleoinpdx

      May 25, 2014 at 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 🙂

      Reply
      • Paula

        May 26, 2014 at 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 perfectpickler.com. 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!

        Reply
        • paleoinpdx

          June 1, 2014 at 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!

          Reply
  5. Rachel @ Grok Grub

    May 24, 2014 at 1:30 pm

    Yummmmmm!

    Reply
    • paleoinpdx

      May 25, 2014 at 12:20 pm

      Uh huh!

      Reply
  6. Anne @ Webicurean.com

    August 27, 2014 at 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!

    Reply
    • paleoinpdx

      August 27, 2014 at 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.

      Reply
  7. Layla

    August 28, 2014 at 7:56 am

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

    Reply
    • paleoinpdx

      August 28, 2014 at 7:58 am

      Of course! Thanks for letting me take part, Layla 🙂

      Reply

Trackbacks

  1. Simple Supper Friday: Ginger Beef and Greens | Paleo Digest says:
    May 23, 2014 at 9:53 am

    […] in PDX / Posted on: January 01, 1970Paleo in PDX – I’ve made this recipe three times in the past week because it’s so good (and […]

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Hi, my name is Alisa! I am a paleo recipe creator, personal trainer, and all around health and wellness enthusiast living in Portland, Oregon. I am passionate about living, moving and eating well, and love inspiring others to do so too. Read More…

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