Egg Roll Bowl

• 6 tablespoons coconut aminos (soy sauce substitute)
• 2 teaspoons fish sauce
• 2 teaspoons ground ginger
• 2 teaspoons tapioca starch
• 2 tablespoons coconut oil
• 8 garlic cloves, minced
• 2 pounds grass-fed ground beef
• 1 head green cabbage, shredded
• 1 medium yellow or white onion, sliced
• 2 stalks celery, chopped
• 1 pound white mushrooms, sliced
• 2 large carrots, sliced
• 1 16 oz. bag of bean spourts
• 3 stalks green onion, sliced
• Salt and pepper to taste

INSTRUCTIONS

1. Mix coconut aminos, fish sauce, ginger and tapioca together in a small bowl and set aside.
2. Heat 1 tablespoon coconut oil in skillet over medium to high heat. Add ground beef, half of minced garlic and salt and pepper and brown.
3. Remove from pan and set aside.
4. Add remaining coconut oil to skillet over medium-high heat. You want the heat quite high so that any water released from the vegetables evaporates quickly and your vegetables stay crunchy. Add remaining garlic and cook for 30 seconds. Careful not to burn it. Your goal is to season the oil you are about to cook your vegetables in.
5. Add cabbage, onions, carrots, mushrooms, celery and bean sprouts to the pan and saute for 3 – 5 minutes or until cooked so they are tender to the bite. This is the point where you imagine you are a top chef in a Michelin star restaurant and you must taste what you are cooking before sending it out of your kitchen.
6. Add meat back to the pan, give the sauce a stir, pour over meat and vegetables and cook to heat through (1 – 2 minutes).
7. Serve in bowls and top with greens onions, fresh sliced red cabbage and carrot match stick (if you want). A little sriracha sauce really brings it all together. If that’s your thing.
8. Enjoy with the one(s) you love the most for optimal digestion and enjoyment!