Ingredients

The following ingredients have 4 Servings
  • 2 large carrots (shredded)
  • 1 jalapeno pepper (sliced)
  • 1 large yellow bell pepper (sliced)
  • 2 green onions (chopped green and white parts)
  • 1/4 of purple cabbage (thinly sliced)
  • 1 pound lean ground beef
  • 3 tablespoons + 2 tablespoons coconut amino (divided)
  • 3 tablespoons pure maple syrup
  • 1 teaspoon crushed red pepper flake
  • 1 tablespoon Sriracha (or less if you are not a fan of spicy)
  • 1 lemongrass stalk (finely chopped)
  • 1 tablespoon fresh grated ginger
  • 2 cloves garlic (minced)
  • juice from 1 lime
  • 1 handful fresh cilantro
  • 1 avocado (peeled and sliced {optional})

Instruction

  • Add the carrots, red peppers, jalapeño, green onions, cabbage and 2 tablespoons coconut amino to a medium bowl. Toss well and set aside.
  • Heat heavy bottomed skillet {I used cast iron} over medium heat. Add the beef. Season with ground black pepper and brown all over, breaking it up as it cooks, about 4-5 minutes. Once the beef is browned, add the lemongrass, ginger, and garlic, cook about 1 minute or until it is fragrant {you will smell the lemongrass}. Add 3 tablespoons of coconut amino, maple syrup, and Sriracha. Bring the mixture to a simmer and cook until the sauce coats the beef, about 3-5 minutes.
  • To serve, divide the vegetables into serving bowls and top with beef. Top with lime juice, cilantro, and avocado {if using}.