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Beef and Zucchini Skillet
This is my favorite type of recipe. Ingredients and cooking method are ridiculously simple and completely packed full of nutrients – yet it’s simultaneously ultra-flavorful and super satisfying!
If you’re using ghee then you can make this Beef and Zucchini skillet during week 1 of your Challenge program. Simply follow the recommended quantities within your plan and reach out to our experienced coaches in your private group with any questions. (Registration for our Challenge can be found here)
Here’s How To make your own Ghee.
Do you have zucchini growing in your garden this year? If not, zucchini is now in-season, incredibly abundant, and also quite inexpensive at the Farmer’s Markets throughout summer…that’s if your neighbors don’t leave a big bag of it on your front porch as mine often do here in Utah.
Did you know:
Zucchini has quite an impressive nutritional scoreboard – from high levels of potassium, B vitamins, dietary fiber, and antioxidants, all of which offer benefits to our overall health.
If you eat beef, you might want to consider making sure it comes from grass-fed cows!
A few highlights:
Grass-fed beef offers up to 5x the amount of omega-3 fatty acids as conventionally raised beef.
It’s also higher in conjugated linoleic acid (CLA), a type of fat that appears to be linked with a lower incidence of some chronic diseases.
Plus, it’s higher in vitamins A, E, and antioxidants compared to beef from cows that were fed grain.
You can buy grass-fed beef in most supermarkets … but a nearby farmer’s market/local butcher can help you to find a great local source.
Because grass-fed is a little leaner than grain-fed beef, cook it at a lower temperature for a shorter time to avoid damaging the omega-3s.
How often do you eat beef?
- 1 Tbsp avocado oil
- 2 large zucchini, cut into 1-inch thick half moons
- sea salt and ground black pepper
- 2 Tbsps ghee, or clarified butter
- 12 oz beef sirloin or filet, cut into large bite-size pieces
- 4 fresh garlic cloves, chopped
- fresh herbs
Heat oil in a large skillet over medium-high and cook the zucchini until nicely golden-brown, with a slight crunch to the bite as we don’t want them overcooked.
Season lightly with sea salt and pepper, then set zucchini aside on a plate.
Melt your ghee/butter in the same preheated skillet and cook the steak for about 1 minute per side or until golden brown. Season with sea salt and freshly ground black pepper to taste.
Add in your chopped garlic and return the zucchini back to the skillet, cooking for a couple of minutes more, until everything is nicely heated through.
Serve with cooked brown rice, quinoa, or cauliflower rice and garnish with chopped fresh thyme or parsley, if desired.
Enjoy while hot!