Ingredients
1 pound top sirloin
2 teaspoons paprika
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
3 large shallots
2 teaspoons chopped garlic
1/2 cup beef broth
1 can diced tomatoes with spicy red pepper, 14.5 ounces
1 package Cece’s™ Veggie Co. Spiralized Butternut Squash, 10.7 ounces
Instructions
Trim any fat from meat and cut into bite-sized chunks. In a medium bowl mix meat, paprika, cinnamon, ground ginger, salt, and pepper. Toss to coat, set aside.
Chop shallot into eighths.
Heat olive oil in a large skillet over medium heat, add meat and shallots, cook stirring occasionally, until meat is no longer pink and shallots are softened, about 10 minutes. Add garlic and cook for 1 minute. Add broth, tomatoes and butternut squash, cook until squash is tender, about 4 minutes.
Prep time: 10 mins | Cook time: 17 mins | Total time: 27 mins
