Quick Asian dinner (Print Version)
# Ingredients:
→ Sauce Mix
01 -
1/2 cup coconut aminos
02 -
2 teaspoons sesame oil
03 -
1 tablespoon rice vinegar
04 -
1/2 teaspoon red pepper flakes (crushed)
→ Core Ingredients
05 -
1 onion, diced
06 -
4 garlic cloves, finely chopped
07 -
1 pound ground beef
08 -
1 tablespoon avocado oil or any oil you like for cooking
09 -
1 inch of fresh ginger, grated
10 -
1/2 cup shredded carrots
11 -
A pinch of salt and pepper, to your liking
12 -
1 head cabbage, sliced thinly (around 8 cups)
→ Toppings
13 -
Green onion, chopped
14 -
Sesame seeds for sprinkling
# Instructions:
01 -
In a small bowl, mix coconut aminos, sesame oil, rice vinegar, and red pepper flakes until combined. Put it aside until you’re ready to add it to the dish.
02 -
In a large pan or wok, heat up the avocado oil on medium-high. Toss in the diced onion and cook for 5 minutes, or until they’re soft and starting to look clear.
03 -
Stir in the chopped garlic and grated ginger. Let those cook for about a minute, watching closely so the garlic doesn’t burn.
04 -
Add in the ground beef, breaking it up as it cooks. Keep stirring until it’s fully cooked through and no longer pink, which should take about 5 minutes.
05 -
Add your thinly sliced cabbage, carrots, and the sauce you mixed earlier. Give everything a good stir to make sure the flavors are blended well.
06 -
Keep cooking and stirring now and then so the cabbage wilts and the sauce thickens, which takes around 5 more minutes.
07 -
Sample the dish and add more salt or pepper if needed. Dish it up hot and top with green onions and sesame seeds.
# Notes:
01 -
This dish works with paleo and Whole30 plans if you serve it with cauliflower rice.
02 -
For a heartier option, you can pair it with noodles, brown rice, white rice, or cauliflower rice.
03 -
Keep leftovers in the fridge for 3-4 days in a sealed container.
04 -
Want easy lunches? Pack cooled stir fry with rice into individual containers for meal prep.