I love quick and easy meals that have a lot of flavors and this recipe fits right into that category. Reducing the coconut aminos with the fish sauce and sesame oil makes a sauce that has a bold flavor. When you are reducing the mixture, keep a close eye on it after it begins to boil. If you cook the sauce too long, it will burn and make a sticky mess.
This is a one-pan dish that is easy and full of flavor. It's Whole30 and Paleo compatible and pairs well with cauliflower rice.
• 1 1/2 C coconut aminos
• 2 tsp fish sauce
• 1 1/2 tsp sesame oil
• 2 lbs ground beef
• 4 garlic cloves, minced
• 1 1/2 tsp ground ginger
• 1 C shredded carrots
• 3 C shredded cabbage
• 1-8oz can sliced water chestnuts
• 1-8oz can sliced bamboo shoots
• 1 C cashews
• 1-6oz package sliced mushrooms
1. In a small sauté pan on medium heat, add the coconut aminos, fish sauce, and sesame oil. Reduce the mixture until it coats the back of a spoon, about 7-10 minutes.
2. In a large sauté pan on medium heat, add the ground beef, garlic, and ground ginger. Break the beef up into small pieces and continue cooking until the meat is no longer pink. Drain any excess liquid from the pan.
3. Add the mushrooms, carrots, cabbage, water chestnuts, and bamboo shoots. Continue cooking the mixture until the vegetables are fully cooked.
4. Add in the coconut aminos sauce and the cashews. Stir to combine everything and serve.
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