Beef and Plantain Skillet with Lemon Basil Aioli

This low-carb Beef and Plantain Skillet with Lemon Basil Aioli is an easy and satisfying one dish meal.

It’s tough not to love skillets. The are one of the best options when it comes to a satisfying meal that doesn’t require a lot of time in the kitchen. Plus the possibilities of ingredients and flavor combinations are pretty much endless.

This skillet relies on diced green plantains to act as a starchy counterpart to some savory ground beef that is seasoned with cumin and simmered with green onions, red pepper and garlic.

To seal the deal, I added some ripe tomatoes for a hint of sweetness and topped everything off with a simple Lemon Basil Aioli. It adds a great creamy texture and burst of flavor to the skillet.

All in all, it’s a quick and easy Paleo and Whole30 plantain meal that leaves me feeling satisfied.

How to Make a Beef and Plantain Skillet

Heat two tablespoons of coconut oil in a large skillet over medium heat. Add two diced green plantains and fry until they are crisp and golden brown, about 8-10 minutes. 

Meanwhile, prep the veggies. You’ll just need some diced red bell pepper and tomato, sliced green onions, and minced garlic.

Once the plantains are crispy and golden brown, transfer them to a plate.

Increase the heat to medium hight, then add one pound of ground beef to the skillet along with the chopped green onions, red pepper, and garlic.

Season with a teaspoon of cumin and some salt and pepper. Cook until the beef is no longer pink, about 5-6 minutes.

Stir in the plantains and a chopped tomato and remove the skillet from heat.

How to Make Lemon Basil Aioli

For the aioli, simply blend some mayonnaise, fresh basil, lemon juice, and garlic together using an immersion blender or standard blender.

Side note: my immersion blender is my favorite kitchen appliance. These days, you can find some awesome cordless ones on Amazon.

Top the skillet with the aioli and enjoy!

Sharing is caring!