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Wash and dry the fresh produce.
Peel the carrots, then trim off the ends; discard the peels and trimmings. Using a box grater, coarsely grate the carrots and transfer to a large bowl.
Trim off and discard the root end of the cabbage; quarter the cabbage lengthwise, then thinly slice crosswise into shreds and add to the bowl with the carrots.
Trim off and discard the ends of the green onions; cut the onions crosswise into ¼-inch pieces at an angle and transfer to a small bowl.
Preheat a skillet over medium-high heat.
While the skillet heats up, trim off and discard the root ends of the garlic; peel and mince or press the garlic.
In a small bowl, combine and whisk together soy sauce, sesame oil, and honey.
Once the skillet is hot, add coconut oil and swirl to coat the bottom.
Add the minced garlic and crushed red pepper to the skillet; cook until fragrant, 15 to 30 seconds.
Add the beef to the skillet; cook the beef, breaking apart with a spoon, until browned and crumbly, 3 to 5 minutes.
Once the beef is cooked, add the carrots and cabbage to the skillet. Cook, stirring continuously, until the the cabbage is wilted, 2 to 4 minutes.
Pour the sauce over the stir-fry and add about ¾ of the green onions (save the rest for garnishing); stir and cook for another 1 to 2 minutes.
To serve, spoon the stir-fry into a bowl and garnish with the remaining green onions and sesame seeds. Enjoy!
Wash and dry the fresh produce.
Peel the carrots, then trim off the ends; discard the peels and trimmings. Using a box grater, coarsely grate the carrots and transfer to a large bowl.
Trim off and discard the root end of the cabbage; quarter the cabbage lengthwise, then thinly slice crosswise into shreds and add to the bowl with the carrots.
Trim off and discard the ends of the green onions; cut the onions crosswise into ¼-inch pieces at an angle and transfer to a small bowl.
Preheat a skillet over medium-high heat.
While the skillet heats up, trim off and discard the root ends of the garlic; peel and mince or press the garlic.
In a small bowl, combine and whisk together soy sauce, sesame oil, and honey.
Once the skillet is hot, add coconut oil and swirl to coat the bottom.
Add the minced garlic and crushed red pepper to the skillet; cook until fragrant, 15 to 30 seconds.
Add the beef to the skillet; cook the beef, breaking apart with a spoon, until browned and crumbly, 3 to 5 minutes.
Once the beef is cooked, add the carrots and cabbage to the skillet. Cook, stirring continuously, until the the cabbage is wilted, 2 to 4 minutes.
Pour the sauce over the stir-fry and add about ¾ of the green onions (save the rest for garnishing); stir and cook for another 1 to 2 minutes.
To serve, spoon the stir-fry into a bowl and garnish with the remaining green onions and sesame seeds. Enjoy!