Beef + Veggie Stir-Fry

INGREDIENTS

2 tablespoons avocado oil

1/2 lb grass-fed ground beef

1/2 yellow onion, sliced

1 large carrot, julienned

1 medium zucchini, julienned

2-3 handfuls of chopped kale or spinach

Mint and cilantro, chopped

Shirataki noodles, prepared according to package instructions

Fine grain sea salt

Black pepper

1.5 tablespoons soy sauce

1.5 tablespoons coconut aminos

1 tablespoon toasted sesame oil

2 teaspoons rice wine vinegar

2 teaspoons lime juice

Sriracha to taste

METHOD

1. Prepare the sauce. In a bowl or mason jar, combine soy sauce, coconut aminos, sesame oil, rice vinegar, lime juice, and sriracha. Whisk well. Taste and adjust for seasoning. Set to the side.

2. Heat up a large pan. Add 2 tablespoons of avocado oil. Then, add the sliced onion. Sauté for 5 minutes or until translucent. Add in the carrots and zucchini. Sauté for a couple more minutes. Add in the ground beef and season with salt and pepper. Use a wooden spatula to break the beef into small chunks. When the beef is almost cooked through, add in a couple handfuls of kale/spinach, the herbs, noodles, and the sauce. Cook for another couple of minutes. Taste and adjust for seasoning.