454 g (1 lb) lean ground beef (or sub with ground chicken, or ground pork)

300 g (4 cups) Chinese / Napa Cabbage - sliced

28 g (2 tbsp) avocado oil or olive oil or coconut oil

3 g (1 tsp) garlic – grated

15 g (2 tbsp) ginger - grated

32 g (1/4 cup) carrot – cut into matchsticks

150 g (5 oz) green bell pepper/capsicum – cut into thin slivers

90 g (1 cup) Cremini mushrooms – thinly sliced

30 g (2 tbsp) gluten free tamari or coconut aminos

14 g (1 tbsp) toasted sesame oil

3 g (1 tsp) sesame seeds – raw, dry roasted

6 g (1 tbsp) scallions/spring onions – thinly sliced

3 g (1/2 tsp) salt – finely ground

1. In a large skillet or wok, set over medium heat, heat 1 tablespoon avocado oil. Add garlic and ginger and cook until fragrant, 30 seconds
2. Add the beef, salt and Chinese five spice. Cook until the ground beef is cooked through completely. Use a metal spoon to scoop out the beef mixture, and place on a plate, then set aside for a moment
3. To the skillet or wok, add the remaining 1 tablespoon of avocado oil, or oil of your choice, and when the oil is heated, add the carrot matchsticks, the bell pepper/capsicum slices, the sliced mushroom and the cabbage. Drizzle the toasted sesame oil and the gluiten free tamari over the vegetables. Toss and cook, stirring until the vegetables are tender but crisp, about 3-4 minutes
4. Add the beef back into the skillet or wok, and toss well to combine. Cook about 1 minute
5. Divide into 4 servings, garnish with green onions and dry roasted sesame seeds before serving. Enjoy!