Quick weeknight paleo dinner (Print Version)
# Ingredients:
→ Stir Fry Sauce
01 -
1/2 cup coconut aminos
02 -
1 tablespoon rice vinegar
03 -
2 teaspoons sesame oil
04 -
1/2 teaspoon crushed red pepper flakes
→ Main Ingredients
05 -
1 tablespoon avocado oil (or your preferred cooking oil)
06 -
1 onion, chopped
07 -
1 pound ground beef
08 -
4 garlic cloves, minced
09 -
1 inch fresh ginger, grated
10 -
1 head of cabbage, thinly sliced (about 8 cups)
11 -
1/2 cup shredded carrots
12 -
Salt and pepper to taste
→ Garnish
13 -
Sliced green onions
14 -
Sesame seeds
# Instructions:
01 -
Mix together coconut aminos, rice vinegar, sesame oil, and red pepper flakes in a small bowl. Set aside while you prepare the stir fry.
02 -
Heat avocado oil in a large skillet or wok over medium-high heat. Add the chopped onion and cook for about 5 minutes until soft and translucent.
03 -
Stir in the minced garlic and grated ginger. Cook for just about 1 minute until fragrant, being careful not to burn the garlic.
04 -
Add the ground beef to the skillet. Break it up with a wooden spoon and cook until browned and no longer pink, about 5 minutes.
05 -
Add the thinly sliced cabbage, shredded carrots, and prepared sauce to the skillet. Stir everything together well to combine.
06 -
Continue cooking while stirring occasionally until the cabbage has wilted down and the sauce has thickened slightly, about 5 minutes more.
07 -
Taste and adjust with salt and pepper as needed. Serve hot, garnished with sliced green onions and a sprinkle of sesame seeds.
# Notes:
01 -
This stir fry is paleo and Whole30 compliant if served with cauliflower rice.
02 -
For a more substantial meal, serve over white rice, brown rice, cauliflower rice, or your favorite noodles.
03 -
Leftovers keep well in the refrigerator for 3-4 days in an airtight container.
04 -
For meal prep, portion the cooled stir fry with rice into containers and refrigerate for quick lunches.