Low-Carb Chilli Beef Skillet with Pumpkin & Kale

by KetoDietApp.com

Step 1Grease 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.

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

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

Step 4Add 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.)

Step 5Remove 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.

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