Ingredients

The following ingredients have 4 Servings
  • 1/2 cup coconut aminos
  • 1/4 cup beef broth
  • 2 tsp apple cider vinegar
  • 2 tsp coconut sugar
  • 1 tbsp + 2 tsp arrowroot starch
  • 8 oz gluten-free spaghetti (use cassava spaghetti for AIP)
  • 2 tbsp avocado oil
  • 2 cup broccoli florets
  • 1 tsp sea salt
  • 1/4 tsp black pepper (omit for AIP)
  • 1 lb ground beef
  • 1 thumb ginger, grated
  • 3 cloves garlic, minced
  • 2 green onions, sliced

Instruction

  • Using a small bowl, whisk together the coconut aminos, broth, apple cider vinegar, coconut sugar, and arrowroot starch. Set aside.
  • Fill a large pot of water two-thirds of the way with water and bring to a boil. Add the spaghetti and cook to your liking. Strain and set aside, adding some oil to prevent sticking.
  • While the pasta cooks, add the avocado oil to a large pan over medium heat. Add the broccoli florets, lightly seasoning with salt and pepper and cook for 5-7 minutes or until crisp and tender. Set aside.
  • Using the same skillet, brown the ground beef on medium heat, adding salt and pepper. Once the beef is browned, set aside, leaving about 2 tbsp of fat in the pan.
  • Using the same pan, bring the heat to low-medium heat and add the garlic and ginger to the pan. Cook for 2-3 minutes or until fragrant.
  • Pour the sauce into the pan and stir. Allow to heat and thicken for 1-2 minutes.
  • Add the ground beef back to the pan along with the broccoli and cooked spaghetti and stir well to coat with the sauce.
  • Serve topped with green onion.