This one-pan wonder packs in four different veggies and is full of those Asian flavours that we love! Sans the sugar of course!
Ingredients
or1 tbsp of oil, coconut (14 g)
or2 onions, diced (300 g)
or3 cloves of garlic, minced (9 g)
or4cm knob of ginger, minced (11 g)
or1/2 cup of apple cider vinegar, (120 g)
or4 tbsps of tamari (soy sauce) (72 g)
or1 cup of beef stock (240 g)
or1/2 medium head ( of cabbage, shredded (454 g)
or3 carrots, grated (183 g)
or2 tsp of arrowroot flour
or1 limes, quartered to serve(67 g)
or1 bunch of spring onions, (half for cooking, half for serving)
Preparation
1.
Heat coconut oil in a large skillet over a medium-high heat and add in onion, garlic and ginger. Sauté for 2 minutes, or until onion has softened. Add in beef mince and cook until browned, about 6 minutes. Add in vinegar, tamari and spring onions and stir through for 1 minute.2.
Add in the stock and bring to the boil. Reduce to a simmer and add in cabbage, carrot, and a small pinch of salt and pepper. Cook until most of the liquid has absorbed but veggies are still tender, about 5 minutes. Remove from the heat and sprinkle over arrowroot flour, stir to let the sauce thicken.3.
Divide between four bowls and serve topped with spring onions and fresh lime juice.
