Ground Beef Stir-fry Bowls
whole30, paleo, keto, gluten-free, dairy-free, sugar-free
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.