Low-Carb Chilli Beef Skillet with Pumpkin & Kale

Ingredients makes 4 servings

• 1 tbsp ghee or butter (15 ml)
• 500 g ground beef (1.1 lb)
• 3 medium spring onions, chopped (45 g/ 1.6 oz)
• ¹/₂ medium red pepper, sliced (60 g/ 2.1 oz)
• ¹/₂ medium yellow pepper, sliced (60 g/ 2.1 oz)
• 2 garlic cloves, minced
• 2 small chile peppers (10 g/ 0.3 oz)
• 2 tbsp grated ginger (12 g/ 0.4 oz)
• 1 tbsp chopped lemongrass (5 g/ 0.2 oz)
• 1 tsp paprika
• 1 ¹/₂ cups diced pumpkin (175 g/ 6.2 oz)
• 1 tbsp ghee or butter (15 ml)
• 2 cups shredded kale (100 g/ 3.5 oz)
• ¹/₂ cup sugar snap peas, split (30 g/ 1.1 oz)
• 1 tbsp toasted sesame oil (15 ml)
• 1 tsp chili oil or extra virgin olive oil (15 ml)
• 1 tbsp fresh lime juice (15 ml)
• 1 tsp fish sauce
• 1 tbsp coconut aminos (15 ml)
• salt and pepper, to taste
• To Serve
• 3 tbsp chopped fresh coriander (12 g/ 0.4 oz)
• 1 tbsp sesame seeds (9 g/ 0.3 oz)
• Optional: few lime wedges

Instructions

1. Grease a skillet with ghee. Once hot, place the beef in the skillet and fry on a medium heat for 5 - 6 minutes until brown and the juices evaporate.

2. Add the peppers, spring onions, chili, garlic, ginger, lemongrass and paprika. Stir fry for a further 2 - 3 minutes. Place to one side.

3. Add the butter to the empty skillet and sauté the pumpkin for 4 - 6 minutes until el dente.

4. Add the beef mixture back to the pan. Add about 5 tablespoons of water, and the kale and sugar snap peas. Cook for 2 - 3 minutes until the kale wilts. (Option to add a lid to steam it slightly.)

5. Remove from the heat and stir through the lime, toasted sesame oil, olive or chili oil, coconut aminos, fish sauce, salt and pepper to taste. Top with fresh coriander, sesame seeds and optional lime.

6. Tastes best when served fresh. To store, let it cool down and refrigerate for up to 4 days, or freeze for up to 3 months.