Tahini Ground Beef and Vegetable Skillet
I seem to have a fondness for skillet meals. I’m not sure if it’s because they remind me of when I was growing up or whether it’s just the simplicity that appeals to me. Either way, I like the idea of seeing a meal come together in one pan!
Speaking of one pan, I actually used two…LOL!! No really, you can use one skillet by transferring the ground beef to a bowl and using that same skillet to sauté the vegetables. Then just add the beef back in after the vegetables are done.
- 1-1½ lbs ground beef (organic grass-fed)
- 1 Tbsp toasted sesame seed oil
- 1/3 cup tahini + 2 Tbsp
- 2-3 Tbsp coconut aminos
- 2 cloves of garlic, chopped
- 2 tsp ginger (1 tsp for ground beef and 1 tsp for vegetables)
- ½ tsp Himalayan salt
- ¼ tsp ground pepper
- ¼ cup water
- 2-3 cups broccoli florets
- 1½ cups pea pods, halved
- 2 cups sliced Bella mushrooms
- sesame seeds for garnish (optional)
- In a small mixing bowl, combine tahini, coconut aminos, ginger and ½ of the water. Whisk together. If sauce is too thick, add small amounts of water at a time until the desired consistency (not runny).
- Heat the sesame oil in a skillet over medium heat. Add the ground beef and season with the salt and pepper. Break the meat apart and continue to stir. Add the chopped garlic prior to the meat being completely browned. This will allow the garlic to cook for 2-3 minutes.
- Once the ground beef is fully cooked, stir in the tahini sauce and combine. Set aside.
- Heat a sauce pan with 1-2 Tbsp of olive or avocado oil over medium-high heat. Add broccoli, pea pods and mushrooms (I will usually wait a few minutes before tossing in the mushrooms because they do not take as long to cook.) Season with other half of ground ginger and salt and pepper to taste. If desired, add an additional 1-2 Tbsp coconut aminos. Cook until vegetables just become tender.
- Add the ground beef into the pan with the sauteed vegetables and stir to combine.