Ingredients

• 1½ pounds 85% lean ground beef
• 2 medium zucchini, chopped
• 9 mini sweet peppers, sliced into rings
• 1 (8 ounce) package fresh sliced button mushrooms
• 1½ cups shredded carrots
• 1½ tablespoons Onion Onion™ Seasoning
• 1½ tablespoons Garlic Garlic™ Seasoning
• 1½ tablespoons Sí Sí Cilantro™ Seasoning
• 4 cups frozen riced cauliflower
• ¾ cup unsalted beef broth or stock
• 6 tablespoons coconut aminos or gluten free reduced sodium tamari sauce
• 3 tablespoons arrowroot powder or cornstarch

Directions

1. In large skillet over medium-high heat, cook and crumble beef until no longer pink, about 6-8 minutes.
2. Add zucchini, peppers, mushrooms, carrots, Onion Onion Seasoning, Garlic Garlic Seasoning and Sí Sí Cilantro Seasoning. Cook, stirring occasionally, 4-5 minutes.
3. Stir in riced cauliflower; continue cooking 2-3 minutes.
4. In small bowl, whisk together broth, coconut aminos and arrowroot powder. Stir into beef and veggies. Cook, stirring frequently, until sauce has thickened.

• Makes 6 servings.
• Serve with a low-carb green salad.
• Wine Pairing: Chardonnay
• Make Ahead & Freeze: Place beef in a quart freezer bag. Place step 2 ingredients in a gallon freezer bag. Place broth and coconut aminos in a quart freezer bag. Place all bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 1.

Nutrition

Per serving: Calories: 344, Total Fat: 17.5g, Sat. Fat: 7g, Cholest: 77mg, Sodium: 667mg, Carbs: 23g, Fiber: 5g, Sugar: 10g, Protein: 26g.