This beef and veggies sauté is as simple as it gets, but the flavor is abundant. The coconut vinegar is what brings it all together, so don’t omit it. Whenever I feel like there’s a flavor missing, I usually just add coconut vinegar and it takes care of what was lacking. Truth be told, I’ve kinda had a crush on coconut vinegar for a little while now. The stuff is incredible.
Also, the Maldon salt flakes at the end really make this dish wonderful too, but don’t let it be a deal breaker if you don’t have any. If you have avocado on hand, I recommend adding some slices on top as well because avocado is great with pretty much anything.
Cheers and enjoy!
Simple Beef and Veggies Sauté
- 2 tsp coconut oil
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 1 lb grass-fed ground beef
- 1 medium zucchini, thinly sliced
- 6-7 kale leaves, removed from stems and torn into pieces
- 1/2 cup cherry tomatoes, sliced in half
- Sea salt and black pepper to taste
- Pinch of cayenne
- Several splashes of coconut vinegar
- Maldon salt flakes for garnish, optional
- Melt coconut oil to a large pan over medium heat. Add the onion and garlic, and stir with a wooden spoon. Let cook for 2-3 minutes.
- Next, add the ground beef and break up the meat with the spoon. Season to taste with a little sea salt and black pepper. Continue to cook meat for about 5-7 minutes or until all the meat is nearly brown.
- Then, add the sliced zucchini and stir. Allow zucchini to cook a couple minutes and then reduce the heat to medium-low and add the kale and tomatoes.
- Stir well and add the coconut vinegar and cayenne, and season to taste with sea salt and black pepper. Cook a minute or two more or until kale has softened a little bit.
- Serve and garnish with Maldon salt flakes on top. I also recommend avocado slices if you have some on hand.
Yields: 3 servings