The ingredients are economically-priced. It travels well. It’s delicious warm or cold. It freezes well. I find my body really likes the ratio of protein/carbs/fat, plus it’s veggie heavy and features gut-healthy sauerkraut. And it’s just plain tasty!
For fun, I’ve also created a stop motion video of this recipe. While it isn’t possible to make this meal in 30 seconds like the video, it is possible to make it under an hour!
Beef and Broccoli (AIP, Paleo, Whole30)
yields 4 servings
For the roasted broccoli
Two 16 oz bags of frozen broccoli
5 tablespoons olive oil (or other AIP fat of choice)
1/2 teaspoon granulated garlic
For the roasted sweet potatoes
1 large (around 1 to 1.25 pounds) white sweet potato
2 tablespoons olive oil (or other AIP fat of choice)
For the beef
1 pound grass fed ground beef (85/15, if possible; see note below if starting with frozen ground beef)
2 tablespoons coconut aminos
Farmhouse Culture garlic dill pickle saurkraut (or make your own with this recipe, though I have not tried it…)
Smoked salt (or other finishing salt of your choice)
- Preheat the oven to 425 F. Line two baking sheets with parchment paper.
- For the roasted broccoli: spread the frozen broccoli on one of the prepared baking sheets. Drizzle with oil & and sprinkle with the granulated garlic. Roast in the preheated oven, on a middle rack, for 50 minutes. After 25 minutes of roasting, stir the broccoli & continue roasting.
- For the roasted sweet potatoes: cube the sweet potato (no need to peel), spread on the second baking sheet, and drizzle with oil. Roast in the preheated oven, on a bottom rack, for 40 minutes. After 20 minutes of roasting, stir the potatoes & switch the broccoli to the bottom and the sweet potatoes to the middle rack.
- For the beef: After the broccoli & sweet potatoes have been stirred once, heat a cast iron skillet (I use my Lodge cast iron skillet) over medium high heat. Add the beef and coconut aminos to the pan. Brown until the ground beef is cooked through. Set aside until the broccoli & sweet potatoes are done.
- To assemble: add the browned beef, roasted broccoli, and roasted sweet potatoes to a large bowl. Toss to combine.
- To serve: portion onto plates. Top with Farmhouse Culture garlic dill pickle sauerkraut (I like about 1/3 to 1/2 cup of sauerkraut on mine, but use less, if you prefer) and a generous sprinkle of smoked salt.
- Store leftovers in the refrigerator or freezer.
- If you’re starting with frozen ground beef, quick thaw it in warm water, while the vegetables are roasting, until the edges are soft—don’t worry if the middle is still a bit frozen… it will finish thawing in the skillet. Just make sure to use the quick-thawed beef immediately (i.e. don’t save it for another use). Alternately, thaw the beef in cold water or in the refrigerator if it isn’t to be used right away.
- If not cooking the ground beef in a cast iron skillet (or if a lower fat content beef is used), a little additional fat may be needed to keep the beef from sticking to the pan.
- Feel free to play with the ratios of beef/broccoli/sweets in this recipe based on your preferences (or what ingredients you have on hand).
- This recipe is NOT sponsored by Farmhouse Culture…. I just really love their sauerkraut!
This post contains affiliate links, meaning Sweet Treats makes a small commission off items purchased
after an Amazon link is clicked with no additional cost to you. Thanks for your support.