I love the various Asian cuisines and all the different flavors found in the region. I was so excited when Chef Ann said we were doing Asian Beef & Vegetable Stir Fry.  In my opinion this is probably one of the easiest and tastiest recipes we have done. I suggest that you keep the ingredients for this dish on hand for those busy nights that you need a quick and easy dinner. You can have this on the table in no time!  It’s great for leftovers, too!

Asian Beef & Vegetable Stir Fry
Serves 2
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Total Time
20 min
Total Time
20 min
  1. 2 Tbsp coconut aminos
  2. 1 Tbsp honey
  3. 1 T. coconut vinegar
  1. 1/2 head green cabbage
  2. 2 carrots
  3. 3 green onions
  4. 1/2 Tbsp olive oil
  5. 1 lb. ground beef
  6. 2 cloves garlic
  7. 1 Tbsp fresh grated ginger
  8. Sea salt to taste
  1. Prepare the stir fry sauce first
  2. In a small bowl stir together the coconut aminos, honey and coconut vinegar.
  3. Set the sauce aside.
  4. Shred the vegetables so they are ready to go when you need them.
  5. Cut one small cabbage in half, remove the core, and then finely shred the leaves of one half the cabbage. Peel the carrots, then shred them on a mandoline or cheese grater.
  6. Slice the green onions.
  7. Mince two cloves of garlic.
  8. Peel the ginger then grate it using a small-holed cheese grater.
  9. Heat a large skillet over medium heat.
  10. Once hot add the olive oil, ground beef, garlic, ginger, and a pinch of salt. Cook the beef until browned (about five minutes).
  11. Add the cabbage and carrots to the skillet and continue to stir and cook until the cabbage is slightly wilted.
  12. Stir in the prepared sauce and the green onions.
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