6 servings (heaping 1/2 cup each)
Ingredients:
2 tsp paprika
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp red pepper flakes
1/2 tsp table salt
1/4 tsp black pepper
3/4 pound sirloin, cubed
1/2 cup uncooked onion, chopped
4 tsp minced garlic
1/2 cup fat free chicken broth
14.5 oz canned diced tomatoes
2 cups butternut squash, cubed
1 cup parsnip, sliced
1 cup kabocha squash, cubed
1 tbsp cornstarch
Directions:
Combine the first 6 ingredients (spices) in a medium bowl. Add the beef and toss well to coat.
Spray a large saucepan and heat over medium high heat. Add the beef and onion. Cook 4 minutes until browned, stirring occasionally.
Add the garlic, cook another minute, stirring frequently. Add in broth and tomatoes and bring to a boil. Cook for 5 minutes.
Add the squash and parsnips, cover and reduce the heat. Simmer until vegetables are tender, about 20 minutes.
Make a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) and add while stirring until mixture thickens.
Suggested Serving: Serve over cauliflower rice.
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