Instructions

1. Melt butter over medium heat in a large pan.
2. Add onion, mushrooms, and broccoli (if using).
3. Cook until lightly caramelized, about 5-7 minutes.
4. Remove vegetables from pan and set aside.
5. Add beef, oregano, salt, and pepper to pan.
6. Cook until beef is completely browned.
7. Add mushroom and onion mixture back to the pan and mix well.
8. Add the white wine.
9. Allow to reduce.
10. Add coconut milk and beef stock, and simmer on low for 20 minutes.
11. Add parsley and serve over zucchini or yellow squash “noodles.”

For the noodles:

1. Cut ends off the wide ends of the squash.
2. Place squash cut side down into the vegetable slicer.
3. Push down and turn squash until the entire squash is sliced into noodles.
4. Repeat with the remaining squash.
5. Cut noodles in fourths for a more manageable size.
6. Can be cooked in oil or sauce. Cook time is dependent on desired texture. May serve them raw for al dente.