INGREDIENTS:
- 2 tablespoons of grapeseed oil
- 1 lb of ground beef
- 1 small onion, finely chopped
- 1 lb of thinly sliced mushrooms
- ½ cup of shredded carrots
- 1-2 cups of shredded cabbage (I use the angel hair pre-shredded to save time)
- 2 tablespoons of gluten free soy sauce
- 1/2 tsp garlic powder
- 1 tablespoon fresh grated ginger (or WAY less if you use powered)
- Heat one tablespoon of the oil in a big skillet.
- Add the beef and cook until browned throughout.
- Remove from pan. Add the other tablespoon of oil to the pan and heat.
- Add the onion and carrots and cook until the onion is translucent. Add the mushrooms and cook until they are nicely browned.
- Be sure to use a big pan, because as Julia says, “Don’t crowd the mushrooms” *- it really is the key to getting them beautifully caramelized.
- Add the cabbage and cook until it wilts a bit.
- Mix together the soy sauce, garlic and ginger and add to pan.
- If it is looking a bit dry to you, add water a tablespoon at a time.
Source: Feeding My Kid
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