Low Carb Stir Fry

Low Carb Asparagus Pepper Stir Fry

1 # grass fed ground beef, or ground pork
1 large shallot chopped or green onions (4), chopped
2 garlic cloves, minced (if large, use one)
1 tbsp. fresh minced ginger
1 red bell pepper, diced large
2 cups asparagus, chopped
3 tbsp. coconut aminos
1-2 tsp. Asian red chili paste** (see my go to below)
1/4 cup Thai basil or regular fresh basil
For “rice”:
1 head cauliflower, riced (see below)
1 small onion, diced
1 garlic clove minced
1 tbsp. coconut oil (or ghee)
1 T chicken bouillon base (I LOVE “Better than Bouillon” brand, organic)
¼ cup hot water

Instructions

Prep cauliflower rice. Chop the cauliflower into florets and add to a food processor with the onion and garlic. Pulse into fine rice like pieces. Do this in batches so that the pieces stay fairly uniform.

Start the stir-fry:

Add the beef to a hot saute pan on medium high heat. Using a chopper or spatula, break up the pieces until cooked thoroughly.

Add in the ginger and minced shallot (or green onions), cook for 4-5 min until wilted. Add the garlic, peppers and asparagus. Cook until the asparagus is just tender, about 3-4 minutes.

Add the coconut aminos, chili paste, and basil. Cook for 30 seconds and remove from heat. Taste and season as needed with additional soy or chili sauce.
**Start small, you can always add more red curry paste if you want more heat.

Finish the “rice”

To cook, saute the cauliflower rice in 1 tbsp. coconut oil or ghee over medium heat until soft. Put the chicken bouillon starter into the hot water and stir well. Saute until water is absorbed/evaporated.