Super Fast
Kung Pao Ground Beef
Wilted Kale Salad with Roma Tomatoes
Ingredients
- 3 Tbsp coconut aminos
- ½ cup water
- 2 tsp sesame oil
- 1 Tbsp arrowroot
- 2 Tbsp coconut oil
- 1 Tbsp grated ginger
- 3 cloves garlic, minced
- 2 lb grass-fed ground beef
- 1 (8-oz) can sliced water chestnuts, drained
Instructions
- Bring coconut aminos, water, sesame oil, and arrowroot to a boil in a small saucepan over medium heat, stirring often; reduce heat to a simmer, and cook 2 minutes or until thickened. Remove from heat.
- Melt coconut oil in a large skillet over medium-high heat; add ginger and garlic, and cook 2 minutes. Add beef, and sauté 5 to 10 minutes or until beef is browned and crumbly. Stir in sauce and water chestnuts. Cook 1 minute, stirring gently.
Side Dish Ingredients
- 1 (16-oz) pkg chopped kale
- 2 Tbsp extra virgin olive oil
- 2 Tbsp fresh lime juice
- ½ tsp salt
- ½ tsp pepper
- 4 Roma tomatoes, chopped
Side Dish Instructions
- Cook kale in boiling water to cover in a saucepan 12 minutes or until tender; drain. Rinse under cold water to cool; drain well.
- Squeeze kale dry between several layers of paper towels.
- Combine oil, lime juice, salt, and pepper. Pour vinaigrette over kale, and toss. Stir in tomatoes.
Paleo Meal Plan
This recipe selected from the eMeals Paleo Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
