Ground Beef, Kale & Carrot Stir-Fry with Cauliflower Rice

Ingredients

• 2 medium carrots (Peeled and julienned or coarsely grated)
• 2 medium heads cauliflower (Trimmed and coarsely grated into cauliflower rice)
• 2 cloves garlic (Peeled and minced)
• 2 1-inch pieces ginger root (Peeled and minced)
• 1 small bunch green onions (scallions) (Chopped into ¼-inch pieces; use all white parts and about half the greens in the stir-fry, reserving the rest for garnish)
• 2 bunches kale (Leaves and stems separated; leaves roughly chopped and stems cut into ½-inch pieces)
• 0.5 lb lean ground beef
• rice vinegar (Drizzle in while cooking; amount not specified)
• salt (Season to taste; amount not specified)
• soy sauce (Drizzle in while cooking; amount not specified)
• virgin coconut oil (Use for cooking; amount not specified)

Steps

1. 1

   Wash and dry all of the fresh produce.

2. 2

   Cut the cauliflower heads into quarters. Trim off and discard the leaves and thick stems, then coarsely grate the cauliflower with a box grater or food processor. Transfer the cauliflower rice to a large bowl.

3. 3

   Heat a skillet over medium-low heat.

4. 4

   Add coconut oil to the skillet and swirl to coat the bottom.

5. 5

   Add the grated cauliflower and season with salt. Cook, stirring occasionally, for 6–8 minutes, until tender. Transfer the cauliflower rice back to the bowl.

6. 6

   While the cauliflower cooks, fold the kale leaves in half lengthwise and slice off the stems. Roughly chop the leaves and place them in a large bowl. Cut the stems into ½-inch pieces and place them in a medium bowl.

7. 7

   Trim and discard the ends of the carrots, peel them, and julienne or coarsely grate them. Add the carrots to the bowl with the kale stems.

8. 8

   Peel and mince the garlic, then add it to the bowl with the kale stems and carrots.

9. 9

   Peel and mince the ginger, then add it to the bowl with the other vegetables.

10. 10

    Trim and discard the ends of the green onions. Chop them on an angle into ¼-inch pieces. Add all of the white parts and about half of the green parts to the other vegetables. Transfer the remaining green onions to a small bowl for later.

11. 11

    Once the cauliflower rice has been transferred from the skillet, increase the heat to medium. Add more coconut oil and swirl to coat the skillet.

12. 12

    Add the ground beef. Cook for 3–4 minutes, breaking the meat apart with a spoon, until it is browned.

13. 13

    Add the kale stems, carrots, garlic, and ginger. Cook, stirring regularly, for 2–3 minutes, until the vegetables soften.

14. 14

    Add the chopped kale leaves. Drizzle with soy sauce and rice vinegar, then cook, stirring occasionally, for 2–3 minutes, until the kale is wilted.

15. 15

    Divide the cauliflower rice among four bowls, or two bowls and two lunch containers. Top with the stir-fry and sprinkle with the reserved green onions. Serve and enjoy.

Notes

The structured recipe does not specify exact amounts for the coconut oil, salt, soy sauce, or rice vinegar; add them according to taste and cooking needs.

Nutrition per serving

• main
• stir-fry
• meal prep
• high-protein
• vegetable-forward
• gluten-free adaptable
• dairy-free
• 40-minute meal