Stir Fry Sauce
- 1/4 cup bone broth (or store bought broth, chicken or beef works)
- 1/4 cup coconut aminos
- 2 tablespoons veracha (or favorite compliant hot sauce)
- 1 tablespoon tapioca starch
- 1” piece of ginger, peeled and minced (or 1/2 teaspoon ground ginger)
- 2 cloves of garlic, grated or minced
Beef Stir Fry
- Heat your cast iron skillet over medium heat. Add the 1 tablespoon olive oil, 1 pound ground beef, 1/2 chopped yellow onion, the whites of the green onions and 1 teaspoon salt. Break up the beef with a spoon, and cook for 10-15 minutes until cooked through, the onions are soft, and most of the moisture as evaporated.
- While the beef is cooking, make the stir fry sauce. In a mason jar or bowl, combine the bone broth, coconut aminos, veracha (or hot sauce), tapioca starch, ginger + garlic. Stir to combine. Set aside.
- When the beef is cooked through and the onions are soft, add in the chopped bell pepper. Cook for 2-3 minutes until it is tender, but still has a crunch.
- Next, stir in the stir fry sauce. Cook for 1-2 minutes until the sauce has thickened and all the beef is coated.
- Serve warm over cauliflower rice topped with sesame seeds and the greens of the green onions.
- Leftovers will keep in an airtight container for 5 days refrigerated, or frozen up to 6 months.
Meal Prep + Freezing Instructions: Store in an airtight container for up to 5 days in the refrigerator, or 6 months in the freezer. HEATING: Microwave until warm, about 3-5 minutes if thawed (I like to sprinkle in a little water to help it steam and prevent it from drying out), or 6-10 minutes if frozen. Or reheat in a 350ºF oven until warm, 10-15 minutes.
Substitution for bell pepper: you could use frozen bell peppers, or substitute basically any other vegetable. Green beans, asparagus, zucchini, brussels, etc.