Name: Ground Beef, Kale & Carrot Stir Fry with Cauliflower Rice
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 3 medium carrots; 3 medium heads cauliflower; 3 cloves garlic; 3 (2 ½ cm) pieces ginger root; 1 ½ small bunches green onions (scallions); 3 bunches kale; 1.02 kg lean ground beef; rice vinegar; salt; soy sauce; virgin coconut oil

Ground Beef, Kale & Carrot Stir Fry with Cauliflower RiceGround Beef, Kale & Carrot Stir Fry with Cauliflower Rice — a 35-minute dinner recipe with 11 ingredients, serving 6.Ingredients

3 medium carrots

3 medium heads cauliflower

3 cloves garlic

3 (2 ½ cm) pieces ginger root

1 ½ small bunches green onions (scallions)

3 bunches kale

1.02 kg lean ground beef

rice vinegar

salt

soy sauce

virgin coconut oil

Instructions

Wash and dry the fresh produce.

Cut the cauliflower heads into quarters, then trim off and discard the leaves and thick stems. Using a box grater or food processor, coarsely grate the cauliflower and transfer to a large bowl.

Heat a skillet over medium-low heat.

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

Add the grated cauliflower to the skillet and season with salt; cook, stirring occasionally, until tender, 6 to 8 minutes. Once done, return back to the bowl.

While the cauliflower cooks, fold the kale leaves in half lengthwise and slice off the stems. Roughly chop the leaves and transfer to a large bowl. Cut the stems into 1 ¼-cm pieces and transfer to a medium bowl.

Trim and discard the ends and peel the carrots; julienne or coarsely grate the carrots and add to the bowl of kale stems.

Peel and mince the garlic; add to the bowl.

Peel and mince the ginger; add to the bowl.

Trim off and discard the ends of the green onions; chop the onions on an angle into 6-mm pieces. Add all the white parts and about ½ of the greens to the other vegetables and transfer the rest to a small bowl for later.

Once the cauliflower has been transferred, increase the heat to medium and add more coconut oil to the skillet.

Add the ground beef and cook, breaking the meat apart with a spoon, until the beef is browned, 3 to 4 minutes.

Add the kale stems, carrots, garlic, and ginger; cook, stirring regularly, until the vegetables soften, 2 to 3 minutes.

Add the kale leaves and drizzle with soy sauce and rice vinegar; continue to cook, stirring occasionally, until the kale is wilted, 2 to 3 minutes.

Divide the cauliflower rice between bowls, top with the stir fry, and sprinkle with the remaining green onions. Enjoy!

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