Protein has been my best friend these days! From teaching indoor cycling, training for a half marathon, and a few lifting sessions a week, I need all of the protein I can get.
If you’re training often throughout the week, I know you feel me on this. And sometimes just plain ground meat can get a little boring, right?
I love experimenting with new flavors in the kitchen and sneaking in extra veggies any way that I can, so I came up with this recipe the other day. It’s INCREDIBLE. Lots of you guys have made it since I shared it on Instagram and have nothing but positive reviews. Heck yea!
One of the ingredients is Trader Joe’s Chili Onion Crunch (my favorite thing to buy there). If you don’t have access to a TJ’s near you, I found this list online for some substitutes:
-
Blank Slate Kitchen Sichuan Oil (not a chili crisp)
If you’re a ground beef/bison eater, get on this recipe, y’all. It’s about to be your new favorite way to eat it!
Ingredients
- 1 tbsp grass fed butter
- 2-3 cloves fresh garlic
- 2 handfulls of greens (I used mustard greens, but any kind works)
- 1 lb 100% grass fed organic ground beef
- 1.5 tbsp Trader Joe's Chili Onion Crunch (or a substitute from the list provided)
- 2 tbsp low sodium soy sauce/coconut aminos
- *Optional: 1 cup chopped veggies of choice
Instructions
- Add butter to a large skillet and turn fire to medium/high.
- Mince garlic and add to the butter. Cook 1-2 minutes, stirring constantly.
- Once garlic is fragrant, add chopped greens and continue to sauté another 5-7 minutes, until greens are wilted.
- Add ground beef and brown into the veggies until fully cooked.
- Season with chili onion crunch and soy sauce.
- You could stop here, or if you want an extra step like I did... at this point, add chopped veggies and stir into the beef.
- Cover and cook on medium/low heat until veggies are cooked through, then enjoy!
