- Coconut Oil
- Braggs Aminos
- 1 Tbsp Red Boat Oyster Sauce
- 1 Tbsp Asian Five Spice
- 1 lb ground beef
- 1 container sliced mushrooms
- 2 medium eggplants, peeled and cut into cubes
- 1 onion, sliced
- 1 red bell pepper, cut into chunks
- 1 can water chestnuts
- 1 can bamboo shoots
Melt 1 Tbsp coconut oil in a skillet over medium heat. Add ground beef and cook until halfway done (no pink). Add mushrooms and continue cooking. You will not need to add any liquid – the juices released by the beef will cook the mushrooms.
In a separate large skillet (I used a pot), melt 3 Tbsp coconut oil. Add onions and eggplants. Cover and cook until softened, stirring frequently. Add bell peppers and the beef and mushroom mixture. Cover, turn the heat to “low,” and continue cooking 15 minutes. Add Asian Five Spice and Oyster Sauce, then add Braggs Aminos to taste. Add bamboo shoots and water chestnuts.
Serve atop coconut cauliflower rice (https://melikepaleo.wordpress.com/2013/03/25/a-paleo-staple-making-cauliflower-rice/)