Three weeks ago hubs and I began our grain-free, sugar-free, and dairy-free journey…
…(because we are the home of the free…sorry…I couldn’t resist…). We decided to be lenient when dining with others (hello pizza party after the melodrama!), but when we cooked at home we replaced our cow milk with coconut milk, wheat flour with coconut flour, and rice with steamed kale.
It took less than a week for me to begin craving grains. Rice, whole wheat bread, spaghetti, lasagna…mmmm….anybody want to invite me over? Please?
The food genre I craved the most was chinese food. I wanted some large bowl of stirfry with a steaming pile of white rice. I set about to create a grain-free stirfy that would satisfy. And here is what I came up with! Surprisingly, I do not even notice the lack of rice in this dish.
I have made this meal no less than four times in the last three weeks, because it is just that good (and because it takes a few batches to use up a whole red cabbage).
I optimistically buy baby carrots thinking that we will snack on them, but we never ever do. So I julienne them, and into the stirfry they go!
Speaking of julienne, I have had my eye on this hand held julienne peeler for some time. I think it would definitely aid in my kimchi and stirfry adventures.
In my first few attempts at this dish I prepared kale to serve with the stirfry (as a type of rice substitute). I prepared the kale my favorite way: I cooked it for thirty seconds with olive oil, garlic, and red peppers in a pan, and then once it began to wilt I added in a little chicken broth. This yields extremely flavorful, spicy, and delicious kale! However, I decided washing one pan was better than two, and just threw some kale into the stirfry.
I even used a purple knife to go along with my red/purple onions and cabbage.
Hubs and I like food that is extra spicy, and we generally douse our meals with tapatio sauce. I decided to take preemptive measures, and bought some red chili paste from Wal-Mart to cook with, and I have never looked back. I love this stuff so very much.
I use my lodge skillets practically every day I love them so (thanks Mom and Aunt Mollie!).
I served this marvelous dish with half an avocado and a healthy serving of homemade kimchi (I use Gracelaced’s recipe).
- 1 lb ground beef (or turkey)
- 1 red onion, diced
- 4 cloves of garlic minced and diced
- 1 inch of fresh ginger diced
- 2 carrots cut into toothpick size
- ½ large head of red cabbage
- 1 cup of kale
- soy sauce, red chili paste, salt, and black pepper to taste
- Brown beef in a large skillet or wok, adding spices to taste as you go.
- When beef is almost almost browned, add onion, garlic, ginger, and carrots.
- Drain well if using high fat beef.
- When carrots are beginning to soften, add cabbage and kale.
- Add pepper, salt, soy sauce, and chili paste to taste.
- Cook about ten more minutes, and serve!
What is your favorite recipe right now?
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