Sometimes I want to eat something kind of fancy, but all I have is ground beef. That’s how this recipe was born; I wanted a fancy-ish lunch with minimal effort and ingredients I already had in the cupboard.
I had a lot of fun making carrot noodles with my new spiral veggie cutter, and the carrot and cabbage noodles really make this dish special!
I especially love Asian-style food; before paleo my mother would take me to get Chinese food; it was soooo good; almost worth the migraines that I usually got afterwards.
Asian-style food made with ground beef and veggies I have in the fridge? Yes please!!
- 1 pound ground beef
- 1/2 red onion, sliced
- 2 garlic cloves, minced
- 12 ounces fresh mushrooms, sliced
- 1 sweet red pepper, sliced
- 2 cups chopped broccoli
- 3 carrots, spiralized
- 3 cups sliced cabbage
- Pinch red pepper flakes
- 1/4 cup [url href=”http://www.amazon.com/gp/product/B00X0TMTD4/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B00X0TMTD4&linkCode=as2&tag=coituppa-20&linkId=S5ZYZ3KWAQMKXJAU” target=”_blank” rel=”nofollow”]coconut aminos[/url]
- Heat up a large skillet and brown the beef.
- Add the onion, garlic, mushrooms, and pepper. Saute for a few minutes.
- Add the carrots, cabbage, red pepper and coconut aminos. Saute until veggie noodles are tender.
- Serve and enjoy!
If you buy something through one of the links in my sidebars or posts, I may receive a small commission to support my blogging activities, at no extra cost to you. Thank you for your support.
*Holding two cups of chopped broccoli*
Would it still taste good without mushrooms, maybe zucchini or celery instead?
Yes that would work 🙂
I love that this is filling , tasty and made with minimal effort! My kind of dinner!