Drunken Five Spice Beef

I really wasn’t sure what to call this dish once I made it. It’s not exactly a Mediterranean dish, after all. But, it has the flavors some of the Mediterranean dishes had when I was over there.

The five spice is more Asian, but it definitely has hints of sweet and savory (reminding me more of cinnamon in this dish). The cumin definitely gives it that eastern vibe and plays together very well with the beef – adding a distinct richness. The beer…well, I was going to add wine but while I was cooking I realized I was out. This just so happened to be the last Coors light I had (who knows how long it’s been sitting in the fridge), so I decided to just toss it in for liquid. It came out with a great mellow flavor as it cooked down.

If you find that tasting throughout, it tastes a bit salty – don’t worry. The ketchup at the end brings the sweetness and acid you need to play down the saltiness in the dish – it’s the final touch and it does its part!

You may have noticed lately I’ve been adding gram measurements to some of the vegetables. Well, I’ve always had a food scale, but I thought I’d start accurately measuring things instead of using cups to do so. If you don’t have a good scale – I highly recommend getting one. I use this food scale for all my weighing, it’s quite good (and stylish)!

Yields 4 Total Servings

The Preparation

• 1 ½ pounds ground beef
• 1 can Coors light (or ½ cup red wine)
• 150 grams sliced mushrooms
• 135 grams chopped broccoli
• 75 grams raw spinach
• 3 tablespoons reduced sugar ketchup
• 2 tablespoons soy sauce
• 2 teaspoons garlic
• 2 teaspoons minced ginger
• 1 tablespoon five spice
• 1 tablespoon pepper
• 2 teaspoons salt
• 2 teaspoons cumin
• 1 teaspoon cayenne pepper
• ½ teaspoon onion powder

The Execution

1. Prep the vegetables. Chop your broccoli florets into very small, bite size chunks.

2. Heat a cast iron skillet to high heat. Once it gets hot, add your ground beef and season with 1 Tbsp. Pepper and 2 tsp. Salt.

3. Cook ground beef until browned. Then, push it all to one side and add 2 tsp. Minced Garlic and 2 tsp. Minced Ginger.

4. Mix everything together well and then add the broccoli.

5. Once the broccoli is cooked a little, add 2 Tbsp. Soy Sauce, 1 Tbsp. Five Spice, 2 tsp. Cumin, 1 tsp. Cayenne Pepper, and 1/2 tsp. Onion Powder.

6. Stir spices in well, then add 1 can of Coors Light (or other low carb beef, or 1/2 Cup Red Wine) into the cast iron.

7. Once this has cooked down a little, add mushrooms to the cast iron and stir them in well.

8. As the mushrooms soak up excess juice, add your spinach and let it wilt down.

9. Once spinach has wilted, add ketchup and mix everything together well.

10. Serve!

This makes 4 Total Servings, each coming out to 515 Calories, 35g Fats, 6g Net Carbs, and 33.25g Protein.

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Drunken Five Spice Beef

This makes 4 Total Servings, each coming out to 515 Calories, 35g Fats, 6g Net Carbs, and 33.25g Protein.

The Preparation

• 1 1/2 lbs. Ground Beef
• 1 Can Coors Light (Or 1/2 Cup Red Wine)
• 150g Sliced Mushrooms
• 135g Chopped Broccoli
• 75g Raw Spinach
• 3 Tbsp. Reduced Sugar Ketchup
• 2 Tbsp. Soy Sauce
• 2 tsp. Garlic
• 2 tsp. Minced ginger
• 1 Tbsp.
• 1 Tbsp. Pepper
• 2 tsp. Salt
• 2 tsp. Cumin
• 1 tsp. Cayenne Pepper
• 1/2 tsp. Onion Powder

The Execution

1. Chop up broccoli florets, ginger, and garlic.
2. Bring cast iron to high heat and add ground beef.
3. Brown all ground beef then add ginger and garlic to the pan.
4. Mix everything well, add broccoli and spices and stir everything together.
5. Pour 1 can of Coors Light (or other low carb beer, or 1/2 Cup Red Wine) into the pan. Add mushrooms and spinach and mix everything in together.
6. Once spinach has wilted, add ketchup, mix, and serve!

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