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Asian Ground Beef Broccoli Slaw

Lately, I’ve been eating a few too many dark chocolate almonds or Whole Foods dark chocolate chips or apples with magic shell…okay you get the point. And, it’s starting to catch up with me. Last night I had a fever for the first time in literally years. My husband was planning carpool schedules for the next morning, which he took to both schools (thanks Scott!).  But that night, I told him, pretty over confidently, that I would be completely fine in the morning. I drank lots of water all day with lemon and then my apple cider vinegar and baking soda concoction. I knew my immune system was lowered a little from the chocolate because one, that is what sugar does and two, chocolate is very acidic. Anyway, I woke up this am, had a slight headache, but went ahead with my workout and ended up feeling completely well, and now feel great. I wouldn’t have guessed that I would feel so well now after having full on chills/sweats the night before. YAY for getting alkaline again!! Watch…now that I’m bragging, I’m totally going to get sick!
 
Anyway, I had a bunch of grass fed ground sirloin around and wasn’t sure exactly what to do with it so came up with a sort of Asian Ground Beef Broccoli Slaw.  The kids really liked it and so did my hubby.
 
This is what you need:
 
  • 2 lb ground beef (I wanted to have leftovers, as always)
  • 1 bag of broccoli slaw
  • 1 onion (I used TJ’s onion, shallot, garlic pack as usual)
  • 3-4 garlic cloves (if you didn’t use the TJ’s pack)
  • 1 pack mushrooms
  • handful of spinach
  • 1 tbsp Coconut oil
  • 3-4 tbsp organic tamari gluten free soy or coconut aminos
  • 2 tbsp sherry (if you don’t use coconut aminos)
  • 1 tsp celtic salt
  • dash of pepper
 
This was super easy to make since I didn’t have to chop up any vegetables. I did use my ulu on the mushrooms while they were in the colander to slice up my pre-cut mushrooms just a bit more.
 
 
Cooking this is all about order and what takes the longest to cook. Start with a large cooking pan and add your coconut oil. Heat on high, then add in your mushrooms. After about 4-5 minutes, add in onions, then broccoli slaw. Mix together well while it’s cooking and then set aside after a few minutes. In another large pan cook your meat until brown. Now mix it all together in one of your pans, and add your spinach, salt, pepper, Tamari or coconut aminos, and sherry. Let cook for a few more minutes on low while the flavors soak then, and enjoy!
 
 
Clementines (or oranges) were really refreshing after this meal. We love our clementines this time of year!
 
 
By the way, thanks so much to everyone who e-mailed me their favorite smoothie recipes (feel free to use the “Comments” section too guys!). I am LOVING my new Vitamix and have been playing with it a lot. I hope to do a post on what I’ve learned about what ingredients are important to include (and why) as well as our favorite smoothies soon.
 

 

  • Valerie - I just made this tonight. It’s very good, quick, easy, and best of all hardly any clean-up!!! Thanks for the recipes.ReplyCancel

    • landriav - So nice to hear Valerie!! Thanks for posting! 🙂ReplyCancel

  • Rob King - Made this twice since you posted. It was a hit! =)ReplyCancel

    • landriav - HA! Awesome Rob!! Good to hear from you 😉ReplyCancel

  • Sharon - Hi! I just made this last night. Great recipe.
    I added fresh garlic and a little chili garlic sauce(for heat). I only did a 1/2 pound of beef. Thank you 🙂ReplyCancel

    • landriav - I bet it was really good with the chili garlic sauce! Great tip! Thanks for your comment Sharon!!ReplyCancel

  • Elisa - This looks so delicious, I already wrote the recipe. It would really help if you would install a print button so we can print your recipes. I have arthritis and even this little writing really brings on more pain. Please, please put a print button. I really love your site and I liked your Facebook.ReplyCancel

    • landriav - I will look into it Elisa. Sorry to hear you are having a tough time. I haven’t thought it was necessary because I usually just bookmark my pages on my phone, or take a picture with my phone from my phone or computer, or copy and paste but it sounds like this may be an area I need to further explore. Thanks so much for your note and letting me know! I really do appreciate it. All the best!ReplyCancel

  • Michelle - YUM!!! great idea! I did it the hard way but I had cabbage and carrots in the fridge and grabbed some bison from the store, threw in some random peppers that I found, sooo good! Easy–thanks for the idea!ReplyCancel

    • landriav - Thanks Michelle! So happy y’all liked it!!ReplyCancel

  • Michelle - We are soooo in love with this one!!ReplyCancel

    • landriav - 🙂 Thanks Michelle!! So nice to hear, and a good reminder. I need to make it again, too!ReplyCancel

  • Borkai - Hi. This looks yummy and I have all the ingredients and am about to make it. I have a 32oz bag of slow though. Is that the right amount?
    I may I have missed it.ReplyCancel

    • landriav - I use about 16 oz of slaw, typically. Sorry that wasn’t included in the directions. I hope it turned out okay! 🙂ReplyCancel

      • Borkai - It turned out fine using the 32 oz bag of slaw with that amount of meat. Thanks for a delicious recipe!!ReplyCancel

        • landriav - Oh I’m so glad!! Great to hear! Thanks for your note!ReplyCancel

  • Nikki - So I plan on making this tomorrow but HATE mushrooms. haha
    Any ideas for a yummy alternative to give this a little most boost than to just omit all together?! Thanks!ReplyCancel

    • landriav - What about cauliflower rice?? Or spinach? Zuchinni? I actually LOVE it with kelp noodles. Hope it turns out! 🙂ReplyCancel

      • Nikki - Great ideas! Thanks!ReplyCancel

        • Nikki - This was SO good!! My boyfriend loved it too! I added spiralized zucchini squash instead of mushrooms…yum! Thanks!ReplyCancel

          • landria voigt - Awesome! Glad it turned out!!

  • Paige - How many servings is this recipe?ReplyCancel

    • landriav - I would guess 4-6 depending upon the size.ReplyCancel

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