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

135 grams broccoli, chopped
24 ounces ground beef
2 teaspoons salt
1 tablespoon black pepper
2 teaspoons fresh garlic
2 teaspoons fresh ginger, minced
2 tablespoons soy sauce, or coconut aminos
1 tablespoon chinese five-spice powder
2 teaspoons cumin
1 teaspoon cayenne pepper
1/2 teaspoon onion powder
12 ounces low-carb beer, or 1/2 cup dry red wine
150 grams cremini mushrooms, sliced
75 grams spinach
3 tablespoons low-carb ketchup

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 a total of 4 servings of Drunken Five-Spice Beef. Each serving comes out to be 511 calories, 34.8g fats, 6.9g net carbs, and 33g protein.

NUTRITION	CALORIES	FAT	CARBS	FIBER	NET CARBS	PROTEIN
135 gram broccoli	47	0.6	9.7	4.5	5.2	3.2
24 ounce ground beef	1728	136.1	0	0	0	116.8
2 teaspoon salt	0	0	0	0	0	0
1 tablespoon black pepper	16	0.2	4	1.6	2.4	0.7
2 teaspoon fresh garlic	8	0	1.9	0.1	1.8	0.4
2 teaspoon fresh ginger	3	0	0.7	0.1	0.6	0.1
2 tablespoon soy sauce	17	0.2	1.6	0.3	1.3	2.6
1 tablespoon chinese five-spice powder	19	0.6	4.3	2.3	2	0.7
2 teaspoon cumin	15	0.9	1.8	0.4	1.4	0.7
1 teaspoon cayenne pepper	6	0.3	1	0.5	0.5	0.2
1/2 teaspoon onion powder	4	0	0.9	0.2	0.8	0.1
12 ounce low-carb beer	92	0	2.5	0	2.5	0.6
150 gram cremini mushrooms	42	0.2	6.2	0.9	5.3	3.8
75 gram spinach	17	0.2	2.8	1.8	1	2.2
3 tablespoon low-carb ketchup	27	0.1	2.8	0	2.8	0
Totals	2042	139.3	40.1	12.6	27.5	132
Per Serving (/4)	511	34.8	10	3.1	6.9	33