Ginger Beef Sweet Potato Noodles
Ingredients
- ½ cup tamari
- 4 garlic cloves minced
- 3 tablespoons freshly grated ginger
- 2 tablespoons fresh lime juice
- 2 tablespoons coconut oil
- 4 small sweet potatoes about 532 grams total, peeled and spiralized
- 4 cups broccoli florets about 280 grams
- 1 medium yellow onion about 148 grams, roughly chopped
- ¼ cup water
- 1 pound 93% lean ground beef
Instructions
- In a small bowl, whisk together the tamari, garlic, ginger, and lime juice. Set the sauce aside.
- Heat the coconut oil in a large nonstick skillet with a lid over medium heat.
- Add the spiralized sweet potatoes and sauté for 6–8 minutes, or until just tender. If the noodles begin sticking, add a small splash of water. Transfer the noodles to a plate and set aside.
- Add the broccoli, onion, and water to the same skillet. Cover and steam for 4–5 minutes, or until the broccoli is tender. Transfer the vegetables to a plate and set aside.
- Add the ground beef to the skillet. Cook, breaking it into small pieces, until it is browned and no longer pink. Drain any excess fat if needed.
Notes
Nutrition Facts Per serving:
- Calories: 445
- Carbohydrates: 39 g
- Protein: 32 g
- Fat: 19 g
- Fiber: 7 g
- Use certified gluten-free tamari if needed.
- Avoid overcooking the sweet potato noodles; they should be tender but still hold their shape.
- Garnish with sliced green onions and sesame seeds, if desired.
- The nutrition information is based on the original recipe and may vary depending on the ingredients and brands used.