Yield: 4 servings
Serving Size: 1/4th recipe
Prep Time: 10 min
Cook Time: 10 min
Ingredients:
1 tablespoon coconut oil, divided
1 cup coleslaw mix
1 Portobello mushroom, chopped
4 tablespoons coconut aminos, divided
2 cloves garlic, minced
1 pound grass-fed, grass-finished beef
1 tablespoon fresh ginger, minced
2 green onions, chopped
⅓ cup broccolini florets (optional)
1 teaspoon garlic powder
Sea salt and pepper, to taste
Pinch cayenne pepper (optional)
12 Butter lettuce leaves
½ cup red bell pepper, chopped (optional)
1 tablespoon sesame seeds
2 tablespoons toasted slivered almonds (optional)
1 cup coleslaw mix
1 Portobello mushroom, chopped
4 tablespoons coconut aminos, divided
2 cloves garlic, minced
1 pound grass-fed, grass-finished beef
1 tablespoon fresh ginger, minced
2 green onions, chopped
⅓ cup broccolini florets (optional)
1 teaspoon garlic powder
Sea salt and pepper, to taste
Pinch cayenne pepper (optional)
12 Butter lettuce leaves
½ cup red bell pepper, chopped (optional)
1 tablespoon sesame seeds
2 tablespoons toasted slivered almonds (optional)
Method:
Heat ½ tablespoon coconut oil in a large pan and add the coleslaw and mushroom. Add 1 tablespoon coconut aminos. Sauté for 3 minutes. Remove from pan and discard any liquid.
Add remaining oil to pan. Add garlic and stir for 1 minute. Add the beef and crumble while stirring. Add remaining coconut aminos and brown on all sides (about 4 minutes). Add cole slaw/mushrooms back to pan with the ginger, green onions, broccolini, garlic powder, salt and pepper. Continue cooking until beef is cooked through (about 2-3 minutes).
Portion beef into 4 portions and serve in lettuce leaves. Sprinkle with bell pepper, sesame seeds and almonds (if using).
Add remaining oil to pan. Add garlic and stir for 1 minute. Add the beef and crumble while stirring. Add remaining coconut aminos and brown on all sides (about 4 minutes). Add cole slaw/mushrooms back to pan with the ginger, green onions, broccolini, garlic powder, salt and pepper. Continue cooking until beef is cooked through (about 2-3 minutes).
Portion beef into 4 portions and serve in lettuce leaves. Sprinkle with bell pepper, sesame seeds and almonds (if using).
If you’d like a drizzling sauce, use the almond dressing provided in the Buddha Bowl recipe, or simply stir together 2 teaspoons of coconut aminos with 1 teaspoon sesame oil, 1 teaspoon rice vinegar and a dash of cayenne per person.
Nutrition Information per 1 serving:
304 calories; 19 g fat; 24 g pro, 7 g carb
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