Ground Beef Veggie Skillet Hash with Spicy-ish Peanut Sauce
9 colorSTHE WHY BEHIND THIS RECIPE
The reason behind this one is simple — we all need a few go-to, flavorful, quick meals that are also nutrient-dense and support our cellular health. This is one of mine, and I hope it quickly becomes one of yours! The spicy-ish peanut sauce makes this so craveable, and it reheats beautifully for leftovers, so you can look forward to your lunch the next day if you make this for dinner.
I use the Ancestral Ground Beef Blend from Force of Nature, but you can use any ground meat in this recipe and a variety of different vegetables (see ideas in the swaps section below).
You’ll notice in the video I also use Lineage Beef Tallow. I’m currently leading Marketing at Lineage, so I’m obviously a bit biased, but I’ve been loving learning about and cooking more with tallow lately. It’s a great cooking fat due to its high smoke point, and it contains no trans fats because it is a naturally stable, minimally processed animal fat, unlike industrial seed oils that undergo high-heat processing and hydrogenation, which create harmful trans fats.
Tallow is also rich in fat-soluble vitamins like A, D, E, and K, as well as conjugated linoleic acid (CLA). CLA is a naturally occurring omega-6 fat found in grass-fed animal products that has anti-inflammatory, fat-burning, and potential anticancer benefits. Not to be confused with linoleic acid (LA) that is an unstable omega-6 fat found in seed oils and procesed food that is prone to oxidation, promotes inflammation, and is linked to metabolic issues when consumed in excess.
All tallow has some combination of CLA and LA, but the Lineage tallow has 25% less linoleic acid (LA) than most tallows on the market (we’ve tested it). This is one of the reasons why Lineage customers notice our tallow has a higher smoke point!
A question I’ve gotten a few times is, “Wait, isn’t tallow bad because it’s a saturated fat?” First, saturated fats are a natural type of fat found in animal products that provide essential energy and support cellular function. Second, modern research has shown that they do not inherently contribute to heart disease when consumed as part of a balanced diet. There have been multiple meta-analyzes of studies on the relationship between saturated fat and heart disease, and these studies generally found no significant associations between consumption of these fats and heart disease (PMID: 31841151, PMID: 36477384,PMID: 32523453). It’s obviously important to differentiate these natural saturated fats from those found in highly processed foods, which often do contain trans fats and other harmful additives.
So, in summary:
Figure out what your go-to, healthy, made-in-20-minutes meals are — hopefully, this one becomes one of them!
Make this your own — swap out the meat, adjust the veggies, and tweak the spice level of the sauce
Don’t be afraid of saturated fats from high-quality animal products like grass-fed beef tallow!
Yields: 4 servings
Total time: 20 minutes
Prep time: 5 - 10 minutes
Cook time: 10 - 15 minutes
WHAT YOU NEED
TOOLS
INGREDIENTS
Bowls:
2 tbsp avocado oil, ghee or tallow
1 lb grass fed ground beef
5 garlic cloves, minced
2-inch ginger, grated (about 2 tbsp)
2 cups brussels sprouts, shredded or thinly sliced
1 small cabbage, shredded (a mandoline works best here)
2 cups mushroom, thinly sliced
1/3 cup cashews
4 green onions, thinly sliced (use white parts in step 3, and the rest for topping)
Sesame seeds, for garnish
1 lime, for garnish on top (but don’t leave this out, the lime really makes it sing!
Spicy-ish Peanut Sauce:
*Double recipe if you want it super saucy
1/4 cup + 1 tbsp peanut butter
3 tbsp tamari
1 tbsp rice vinegar
2 tsp sriracha or hot sauce of choice (adjust to heat preference)
1 tsp honey
1 tbsp lime juice
HOW TO DO IT
Make the sauce: In a small bowl, whisk together 1/4 cup + 1 tbsp peanut butter, 3 tbsp tamari, 1 tbsp rice vinegar, 2 tsp sriracha (adjust to your heat preference), 1 tsp honey, and 1 tbsp lime juice until smooth. Set aside.
Heat the skillet: Add 2 tbsp avocado oil, ghee, or tallow to a large cast-iron skillet over medium heat. You want to use your largest skillet — too many ingredients in a small pan will steam the food instead of browning it!
Sauté aromatics: Add the white parts of 4 green onions (thinly sliced), 5 garlic cloves (minced), and 2-inch piece of ginger (grated, about 2 tbsp). Sauté for 2 minutes until fragrant.
Cook the beef: Increase heat to medium-high, add 1 lb grass-fed ground beef and a pinch of salt, and cook until browned, breaking it up with a spatula, about 5 minutes.
Add veggies: Add 2 cups Brussels sprouts (shredded) and cook for 2-3 minutes until slightly softened. Then, add 1 small cabbage (shredded) and 2 cups mushrooms (thinly sliced). Cook for another 5 minutes, stirring frequently, until veggies are softened and slightly caramelized. Add a dash more oil if the pan is getting dry.
Toast cashews: Push the mixture to one side of the skillet. Add 1/3 cup cashews to the empty side and toast for 1-2 minutes, stirring often, until golden. Mix them back in with the beef and veggies.
Add sauce: Pour the spicy peanut sauce over the skillet mixture and toss until everything is well-coated and heated through (about 2 minutes).
Finish and serve: Remove from heat. Garnish with the green parts of the 4 green onions, sprinkle with sesame seeds, and squeeze fresh lime wedges over the top.
SWAPS, TIPS & TRICKS
Swaps:
Protein: Swap ground beef for ground chicken, turkey, or pork. For a non-meat option, crumbled tempeh or tofu could work too.
Vegetables: Use broccoli slaw or kale if you don’t have Brussels sprouts or cabbage. You could also add thinly sliced bell peppers or carrots.
Nuts: Use almonds, peanuts, or sunflower seeds if you don’t have cashews.
Sauce: Swap peanut butter for almond butter, cashew butter, or tahini even!
Tamari substitute: Use coconut aminos.
Hot sauce: If you don’t have sriracha, use chili garlic sauce, sambal oelek, or even red pepper flakes with a splash of vinegar.
Tips:
Use a hot cast-iron skillet for the best searing of the meat and even heat distribution.
Don’t overcrowd the pan — too many ingredients will steam the food instead of browning it! Use the largest pan you have.
Want more protein? Crack 2-3 eggs in at the end directly into the pan and scramble them into the mixture.
Nutritional Info
Per serving, yields 4 servings
Calories: 611
Carbohydrates: 28g
Fiber: 8g
Net carbs: 20g
Protein: 32g
Fat: 43g
Sodium: 1010mg
Sugar: 10g
