Asian Slaw Stir-Fry
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Sometimes you just don’t feel like cooking. Heck, maybe it’s most of the time. That’s okay. Even if you’re trying to eat healthy, dinner doesn’t have to be an elaborate, hour-long slog of chopping, stirring, waiting, and cleaning dishes. This Asian Slaw Stir-Fry is one of my favorite quick and easy meals for a busy weeknight or lazy day. It takes hardly any effort to prepare, especially if you use pre-cut vegetables, and is ready in about 20 minutes flat. It offers a wonderful depth of flavor that’s guaranteed to satisfy those cravings for Asian food. I also recommend it for anyone that thinks they don’t like cabbage! Cooking it reduces some of the bitterness and the seasonings and beef work really well here. You can also use pork if you’d prefer. This is an awesome recipe if you want to get a larger variety of vegetables, particularly cancer-fighting crucifers, into your diet. Plus, cabbage is cheap!
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Asian Slaw Stir Fry
Ingredients
- 1 tablespoon coconut oil
- 1 pound ground beef
- 4 cloves garlic minced
- 1 teaspoon ground ginger
- 1 small red cabbage
- 3 large carrot shredded
- 1/2 cup coconut aminos
- 2 tablespoons sesame oil omit for AIP
- 1 teaspoon fish sauce
- sea salt to taste
- 1 small lime sliced
Equipment
Instructions
- Heat the oil in a large skillet over medium heat, then add the beef, garlic, and ginger and stir-fry until cooked through, about 5 minutes.
- Add the cabbage and carrot and cook another 5 minutes or until the vegetables are tender.
- Stir in the aminos, oil, and fish sauce and season with salt to taste. Serve garnished with a drizzle of lime juice.