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Mikaela Lauren Wellness

Mikaela Lauren Wellness

Ground Beef Stir-fry Bowls

Ground Beef Stir-fry Bowls - Mikaela Lauren Wellness

My favorite cuisine is definitely Indonesian. And I love using similar spices and flavors in my cooking today. It’s the easiest thing for me to throw together when I need a quick meal and it’s packed with flavor. I always keep red onion, garlic, and ginger on hand. The smell of them sautéing takes me right back to SE Asia. I absolutely love it. Here is a super simple recipe that takes about 30 minutes to put together, is cheap to make, and is packed with nutrients. This recipe is Whole 30, Keto, Paleo, gluten-free, dairy-free, but doesn’t feel like it’s missing anything.

Ground Beef Stir-fry Bowls
Print Recipe

Ground Beef Stir-fry Bowls

whole30, paleo, keto, gluten-free, dairy-free, sugar-free
Prep Time15 mins
Cook Time20 mins
Course: Main Course
Keyword: Asian, dairy-free, gluten free, keto, main dish, paleo, whole30
Servings: 4

Ingredients

  • 1 lb grass-fed ground beef or sub ground turkey
  • 1 cup red onion chopped
  • 3 cloves garlic minced
  • 1 tablespoon ginger root minced or shredded
  • 2 cups purple cabbage thinly sliced
  • 2 cups green cabbage thinly sliced
  • 1 cup carrot shredded
  • 1/4 cup bone broth
  • 1 tablespoon apple cider vinegar
  • 1/3 cup coconut aminos
  • 1 teaspoon sea salt
  • 1 tablespoon arrowroot starch or sub corn starch
  • 1 tablespoon sesame oil
  • 1 bunch green onion thinly sliced
  • 1 tablespoon sesame seeds

Instructions

  • Heat a large cast-iron pan or dutch oven over medium-high heat. Add your grass-fed beef (or ground turkey – if using add 1 tablespoon of coconut or avocado oil), red onion, garlic, and ginger to the pan. Cook for about five minutes until you almost cooked through, very little pink remains. 
  • Add purple and green cabbage to the pan and cook until softened, about 5 minutes. Add shredded carrots and cook for another minute or two. While cabbage and carrots are cooking, whisk together bone broth, apple cider vinegar, coconut aminos, salt, and arrowroot starch. 
  • Pour sauce over the beef, cabbage, and carrots and let cook for about 2 minutes until thickened. 
  • Remove from heat. Pour a drizzle of sesame seed oil on top, add green onion, and sesame seeds. Serve as is, over cauliflower rice, or white rice. 

Notes

I was inspired to make this recipe after making both Michelle of Unbound Wellness's Mongolian Beef recipe and the popular Egg Roll in a Bowl recipe from Eating Evolved while combining them with the flavors and spices cooked within SE Asia. 

Want more easy weeknight meals? Let me know in the comments below.

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    November 1, 2020

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