Makes 2 Servings
Macros: 240cal, Fat 7g, Carbs 17g, Fibre 3g, Protein 28g
3/4 tsp Extra Virgin Olive Oil
1/2 Sweet Onion (large, diced)
1 1/2 Garlic (cloves, minced)
227g Stewing Beef (sliced or cubed)
1/2 tsp Ginger (peeled, grated)
1/4 tsp Sea Salt (to taste)
1 1/2 Tbsps Coconut Aminos (to taste)
2 1/2 cups Broccoli Slaw
Heat the oil in a large pan over medium-high heat. Cook the onions and garlic for two to three minutes. Add the beef, ginger, and salt. Cook for six to eight minutes, or until cooked through.
Stir in the coconut aminos and broccoli slaw. Cook for two minutes, or until warmed through. Divide onto plates and enjoy!
Leftovers: Refrigerate in an airtight container for up to three days.
Serving Size: One serving equals approximately 1 1/2 cups.
Stewing Beef: This recipe was tested with stewing beef sliced into 1/2 cm pieces. Adjust the cooking time as needed based on the thickness of the beef slices/cubes.
More Flavour: Add a splash of orange juice and/or fish sauce.
Additional Toppings: Top with roasted cashews or peanuts.
Make it Vegan: Use crumbled tofu or tempeh instead of beef.
No Coconut Aminos: Use tamari or soy sauce instead.