Ground Beef, Asparagus, and Basil Stir-Fry
Crunchy Asian Coleslaw
Ingredients
- 1½ lb grass-fed ground beef
- 1 lb asparagus, cut into 1-inch pieces
- 1 (10-oz) pkg shredded carrots
- 4 green onions, thinly sliced
- 6 cloves garlic, minced
- 5 Tbsp apple cider vinegar
- 2 Tbsp raw honey
- 1 Tbsp minced ginger
- 2 tsp fish sauce
- 1 tsp crushed red pepper
- ½ cup thinly sliced fresh basil
Instructions
- Cook beef in a large skillet over medium heat until browned and crumbly. Drain and return to skillet. Stir in asparagus, carrots, onions, and garlic; cook, stirring often, 2 minutes.
- Whisk together vinegar, honey, ginger, fish sauce, and red pepper; add to skillet, and cook 3 minutes. Stir in basil.
Side Dish Ingredients
- 1 (16-oz) pkg shredded coleslaw
- 4 green onions, chopped
- 3 Tbsp rice wine vinegar
- 2 Tbsp coconut aminos
- 1 Tbsp fresh lime juice
- 1 Tbsp extra virgin olive oil
Side Dish Instructions
- Combine coleslaw and onions in a large bowl.
- Combine vinegar, coconut aminos, lime juice, and oil; pour over coleslaw, and toss.
Paleo Meal Plan
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