Description
A comforting, healthy one-pan meal that combines crunchy vegetables with savory meat for a quick weeknight dinner.
Ingredients
Scale
- 1 tbsp avocado oil
- 1 head of cabbage, sliced into strips
- 3 large carrots, grated
- 2 garlic cloves, minced
- 1/3 cup coconut aminos
- 1 tbsp sesame oil
- 1 lb ground organic beef, turkey, or chicken (or substitute shrimp, grilled chicken, tofu, etc.)
- 5 green onions, chopped
- Sea salt and pepper, to taste
- Dash of red pepper flakes (optional)
Instructions
- Heat a large skillet over medium heat and add avocado oil.
- Add sliced cabbage, stirring to coat with oil and cooking until it sizzles.
- Stir in grated carrots, cooking for about 5 minutes until they begin to soften.
- Add minced garlic, coconut aminos, sesame oil, and season with sea salt and pepper. Cook until veggies are tender.
- Remove the veggie mix and set aside, leaving sauces in the pan.
- In the same skillet, add your choice of ground meat, season and cook until no longer pink.
- Strain excess fat, if needed, then mix cooked meat back with the veggies.
- Add chopped green onions and serve warm.
Notes
For a brighter flavor, squeeze a little lemon or lime before serving. This dish can be easily customized with various proteins and vegetables.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg
Keywords: Paleo, egg roll, one-pan meal, healthy dinner, weeknight dinner