Asian Beef Stir Fry (Print Version)
# Ingredients:
→ Sauce Mix
01 -
2 teaspoons sesame oil
02 -
1/2 cup coconut aminos
03 -
1/2 teaspoon red pepper flakes, crushed
04 -
1 tablespoon rice vinegar
→ Base Ingredients
05 -
1 onion, diced
06 -
1 pound ground beef
07 -
4 garlic cloves, finely chopped
08 -
Salt and pepper, as needed
09 -
1 head cabbage, sliced thinly (around 8 cups)
10 -
1 tablespoon avocado oil or your usual cooking oil
11 -
1/2 cup shredded carrots
12 -
1-inch piece of fresh ginger, grated
→ Toppings
13 -
Green onions, sliced
14 -
A sprinkle of sesame seeds
# Instructions:
01 -
Combine coconut aminos, sesame oil, rice vinegar, and red pepper flakes in a small bowl. Put aside until needed for the stir fry.
02 -
In a big skillet or wok over medium-high heat, warm up the avocado oil. Toss in the chopped onion, cooking for roughly 5 minutes until it softens and is see-through.
03 -
Throw in the grated ginger and minced garlic. Let them sizzle for about a minute (don’t let the garlic brown).
04 -
Crumble the ground beef into the skillet. Stir regularly while cooking it through and breaking it into pieces, about 5 minutes until no pink is left.
05 -
Stir in shredded carrots, thin-sliced cabbage, and the sauce you made earlier. Mix everything well.
06 -
Keep stirring occasionally as the cabbage softens and the sauce slightly thickens, about 5 minutes of cooking time.
07 -
Give it a taste test and sprinkle some salt and pepper if needed. Serve while it’s still hot, topped with green onions and sesame seeds.
# Notes:
01 -
If you’re sticking to paleo or Whole30, enjoy it with cauliflower rice.
02 -
Serving it on rice, noodles, or cauliflower rice makes a heartier plate.
03 -
Store leftovers in the fridge (airtight container) for 3-4 days.
04 -
For easy lunches, divide portions into containers with cooked rice.