Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 288kcal

Ingredients

For the beef:

  • 1–1.5 lbs lean ground beef (can substitute ground turkey)
  • 1 tbsp avocado oil or olive oil
  • 1 tbsp minced garlic
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 green pepper, finely diced
  • 1 medium white onion, finely diced

For the Sauce:

  • 2/3 cup Primal Kitchen Sweetener-Free Ketchup
  • 2 tbsp coconut aminos (soy sauce replacement)
  • 1 and 1/2 tbsp tomato paste
  • 2 tsp dijon mustard
  • 1/2 cup beef broth

Instructions

Instant Pot Instructions:

  • Set instant pot to sauté mode and heat oil in the bottom. Once oil is hot, add minced garlic.
  • Once the garlic begins to become fragrant (about 1 minute), add ground beef, salt and pepper. Stir to break up and let slightly brown (about halfway cooked) for 4-5 minutes.
  • Using an oven mit, remove the pot from instant pot and drain excess fat. Return the beef and pot to the instant pot, keeping it on sauté mode. Add diced onion and green pepper and stir to combine. Allow to soften for about 2 minutes while you prepare the sauce.
  • In a small bowl, combine all sauce ingredients. While mixing together, don’t worry if the mustard or tomato paste doesn’t completely dissolve into the sauce, it will come together in the instant pot!
  • Pour sauce into the instant pot, stir to combine and close the lid. Set instant pot to manual high pressure for 6 minutes. Once done, do a slow release, allow to naturally vent and then remove the lid.
  • If sauce hasn’t totally thickened, press sauté again and let simmer while the excess liquid steams off. Or, slowly whisk 1/2 tbsp arrowroot flour into sauce to thicken quicker.

Stovetop Instructions:

  • In a large skillet over medium-high heat, heat oil until hot and add minced garlic.
  • Once the garlic begins to become fragrant (about 1 minute), add ground beef, salt and pepper. Stir to break up and let slightly brown (about halfway cooked) for 5-6 minutes.
  • Drain excess fat. Return to the stove and add diced onion and green pepper and stir to combine. Allow to soften for about 2-3 minutes while you prepare the sauce.
  • In a small bowl, combine all sauce ingredients. While mixing together, don’t worry if the mustard or tomato paste doesn’t completely dissolve into the sauce, it will come together once heated in the skillet
  • Pour sauce into the skillet over the beef and veggies and stir to combine. Continue cooking for 10-15 minutes until beef has cooked through, vegetables are soften and sauce has thickened.
  • If sauce is too thin still, lower heat and allow to simmer to let excess liquid steam off. Or, slowly whisk 1/2 tbsp arrowroot flour into sauce to thicken quicker.

Notes

  • If you use a leaner ground beef, such as 93-97%, you likely won’t have much fat to drain from beef and could choose to keep it for flavor for the sauce. If you’re using anything less than that, you’ll have too much remaining fat and will need to drain it.
  • If adding finely diced carrots, add them while beef is browning to allow them additional time to soften.
  • Recipe works well when doubled, and when frozen.
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