Servings: 6
Ingredients
- For the Sauce:
- ½ cup coconut aminos
- 1 tbsp rice vinegar
- 2 tsp sesame oil
- ½ tsp crushed red pepper flakes
- For the Stir-Fry:
- 1 tbsp avocado oil or preferred cooking oil
- 1 onion chopped
- 1 lb ground beef
- 4 garlic cloves minced
- 1- inch piece of ginger grated
- 1 head cabbage thinly sliced (about 8 cups)
- ½ cup shredded carrots
- Salt & pepper to taste
- Green onions and sesame seeds for garnish
Instructions
-
Prepare the Sauce – In a small bowl, whisk together the coconut aminos, rice vinegar, sesame oil, and red pepper flakes. Set aside.
-
Cook the Aromatics – Heat the oil in a large skillet over medium-high heat. Add the chopped onion and sauté until translucent, about 5 minutes.
-
Add Garlic and Ginger – Stir in the minced garlic and grated ginger, cooking for about 1 minute until fragrant.
-
Brown the Beef – Add the ground beef, breaking it up with a wooden spoon, and cook until browned, about 5 minutes.
-
Combine with Vegetables – Stir in the sliced cabbage, shredded carrots, and prepared sauce. Cook for another 5 minutes, stirring frequently, until the cabbage softens and the sauce reduces.
-
Season & Serve – Taste and adjust seasoning with salt and pepper as needed. Garnish with sliced green onions and sesame seeds. Serve warm.