One Dish Dinner
Kale and Vegetable Stir-Fry with Beef
Ingredients
- ¼ cup low-sodium chicken broth
- 3 Tbsp coconut aminos
- 1½ Tbsp rice vinegar
- 1 Tbsp arrowroot
- ½ Tbsp grated ginger
- ¼ tsp pepper
- ½ Tbsp avocado oil
- 1 (8-oz) pkg sliced mushrooms
- 1 zucchini, thinly sliced
- 1 yellow squash, thinly sliced
- 2 cloves garlic, minced
- ½ bunch lacinato kale, stemmed and chopped
- ½ (10-oz) pkg angel hair coleslaw mix
- 1 cup reserved shredded cooked beef (from Shredded Beef Soft Tacos recipe)
Instructions
- Stir together broth, coconut aminos, vinegar, arrowroot, ginger, and pepper in a small bowl.
- Heat oil in a large skillet over medium-high heat; add mushrooms, zucchini, squash, and garlic. Cook, stirring often, 3 minutes.
- Add kale, coleslaw, and broth mixture; cook, stirring often, until kale is wilted and sauce is thickened. Stir in beef, and cook until thoroughly heated.
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