Asian Beef Stir Fry (Print Version)
# Ingredients:
→ Stir Fry Sauce
01 -
1 tablespoon rice vinegar
02 -
1/2 cup coconut aminos
03 -
2 teaspoons sesame oil
04 -
1/2 teaspoon crushed red pepper flakes
→ Main Ingredients
05 -
1/2 cup shredded carrots
06 -
1 inch fresh ginger, grated
07 -
Salt and pepper to taste
08 -
1 onion, chopped
09 -
4 garlic cloves, minced
10 -
1 head of cabbage, thinly sliced (about 8 cups)
11 -
1 pound ground beef
12 -
1 tablespoon avocado oil (or your choice of cooking oil)
→ Garnish
13 -
Sesame seeds
14 -
Sliced green onions
# Instructions:
01 -
Stir together the coconut aminos, sesame oil, vinegar, and red pepper flakes in a small dish. Put it aside while you work on the rest.
02 -
Warm up some avocado oil in your skillet or wok over medium-high heat. Toss in the chopped onion and cook until soft and a little see-through, about 5 minutes.
03 -
Throw in the minced garlic and grated ginger. Let it cook for about a minute, just until you can smell it, but don’t let it burn!
04 -
Drop the ground beef into the pan. Break it into smaller bits with a spoon while cooking until it’s all browned and there’s no more pink, roughly 5 minutes.
05 -
Add the shredded carrots, cabbage, and the sauce you prepped earlier into the skillet. Mix it all up so it's combined well.
06 -
Keep cooking and stirring here and there until the cabbage softens and the sauce gets a little thicker, which takes around 5 minutes.
07 -
Give it a taste and sprinkle in salt and pepper if you need to. Dish it up while it’s warm, and top it off with some sesame seeds and sliced green onions.
# Notes:
01 -
This dish is Whole30 and paleo-friendly if served with cauliflower rice.
02 -
You can make it a heartier meal by pairing it with any noodles, brown rice, white rice, or cauliflower rice.
03 -
Store leftovers in the fridge for up to 3-4 days in a sealed container.
04 -
For meal planning, divide the cooked dish into containers with rice for grab-and-go lunches.