Ingredients

1 Tbsp Olive oil
½ Purple cabbage shredded
20 oz Ground bison
2 Tbsp Coconut aminos
2 Tbsp Vietnamese garlic chili sauce
Salt and Pepper to taste
1 Lime
(optional) 1-2 Sweet Peppers
(optional) 1 Handful of rainbow baby carrots
(optional) Rice to meet carb requirements

Directions

1. Decide if you will be serving with rice and add the appropriate amount of rice and water/stock (1:2) to the cooker
2. Heat the olive oil in a cast iron skillet over medium-high heat. While that’s warming up prep the veggies.
3. Cut all of the veggies into stir fry appropriate pieces. For cabbage, this means quartered, then de-cored, and sliced into ¼” ribbons
4. Add the veggies and chili sauce to the skillet, turn to high heat, and begin to stir
5. Once the veggies are nice and hot and the cabbage has lost some moisture add in the bison and pepper. Keep stirring
6. When the bison is about half cooked add in the aminos and any more chili sauce you like. Keep stirring.
7. Once everything is cooked how you like it salt to taste and stop stirring. Plate it up and remember to clean and season the skillet while it’s still hot.
8. Serve over a bed of optional rice (#earnyourcarbs) and with a mandatory lime to squeeze on top.

Macros

1500 calories
160g Protein
75g Carbs
60g Fat

2 Cups of Rice adds 400 cal and 95 carbs to make it iso-caloric

Share this article