Beef and Cabbage Stir-Fry

1 pan, about 20 minutes, real protein and a pile of vegetables. Ground beef and shredded cabbage and carrot come together fast in a savory, gingery sauce. Some nights the most healing thing is simply to feed yourself well without much fuss, and this does exactly that.

Beef is a source of heme iron and zinc, in a form that is hard to get anywhere but animal foods, both involved in immune regulation and steady energy. Red cabbage brings vitamin C and anthocyanins, the deep-pigment plant compounds, and the carrots add beta-carotene and fiber that feed a healthier gut community. Coconut aminos and a little fish sauce carry the savory depth soy usually would.

Cook the beef first, then pile in the vegetables and toss just until they soften but keep their color. Finish with lime and eat it hot.

Ingredients

• Coconut oil
• 1 pound ground beef
• 4 garlic cloves, minced
• Ground ginger
• 1 small red cabbage, shredded
• 3 carrots, shredded
• Half cup coconut aminos
• Clean-label fish sauce
• Sea salt
• Lime

A note on swaps: the original recipe adds sesame oil at the finish. Sesame is excluded on AIP elimination, so it is left out here. The coconut aminos and fish sauce still carry the savory depth, and a squeeze of lime brightens it all.

Method

• Warm the coconut oil in a large skillet or wok over medium-high heat. Add the ground beef, garlic, and ground ginger. Brown the beef, breaking it up, about 5 minutes.
• Add the shredded cabbage and carrot. Cook, tossing, until the vegetables soften, about 5 minutes more.
• Pour in the coconut aminos and a splash of fish sauce. Toss to coat and heat through.
• Salt to taste. Finish with a squeeze of lime and serve.

*Adapted from acleanplate.com*