Asian Beef Stir Fry (Print Version)
# Ingredients:
→ For the Sauce
01 -
1/2 cup coconut aminos
02 -
1 tablespoon rice vinegar
03 -
2 teaspoons sesame oil
04 -
1/2 teaspoon red pepper flakes
→ For the Stir Fry
05 -
1 tablespoon avocado oil
06 -
1 medium onion, diced
07 -
4 cloves garlic, finely minced
08 -
1 inch fresh ginger, grated
09 -
1 pound ground beef
10 -
1 large head cabbage, thinly sliced (about 8 cups)
11 -
1/2 cup shredded carrots
12 -
Sea salt and black pepper to taste
13 -
Sliced green onions for topping
14 -
Sesame seeds for garnish
# Instructions:
01 -
In a small bowl, whisk together the coconut aminos, rice vinegar, sesame oil, and red pepper flakes until well combined. Set this flavorful sauce aside for later.
02 -
Heat the avocado oil in a large skillet or wok over medium-high heat. Add the diced onion and sauté, stirring frequently, until it becomes soft and translucent, about 5 minutes.
03 -
Stir in the minced garlic and grated ginger, cooking for just 1 minute until beautifully fragrant. Then add the ground beef, breaking it apart with a wooden spoon as it browns, about 5 minutes total.
04 -
Add the sliced cabbage, shredded carrots, and the prepared sauce to the skillet. Stir everything together and cook until the cabbage wilts down and the sauce reduces slightly, about 5 minutes.
05 -
Taste and adjust seasoning with salt and pepper as needed. Serve hot, topped with fresh green onion slices and a sprinkle of sesame seeds for extra flavor and crunch.
# Notes:
01 -
This stir fry is perfect for meal prep - store leftovers in the fridge for 3-4 days or freeze for up to 2 weeks.
02 -
Feel free to add extra vegetables like bell peppers, broccoli, or sweet potatoes to boost nutrition.
03 -
You can substitute the ground beef with ground turkey, chicken, or pork for variety.
04 -
Serve over rice, cauliflower rice, or noodles for a complete meal.