Asian Beef & Mango Zoodle Bowl

• 1 lb. ground beef
• 1 C shredded carrots
• 2 green onions, thinly sliced
• 1 C thinly sliced purple cabbage
• 2 T lemongrass, minced
• 1 T ginger root, minced
• 5 garlic cloves, minced
• 3/4 C basil leaves, roughly chopped
• 1 tsp fish sauce
• 1 lime, juiced
• 1/4 C cilantro
• 1/2 C coconut aminos
• 1 T honey (omit if Whole30)
• 4 small zucchini, spiralized
• 2 champagne mangos, sliced
• 1 T avocado oil
• 1/2 tsp sea salt

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1. Add the avocado oil to a large sauté pan on medium heat. Once the pan is hot add the garlic, ginger, and lemongrass. Sauté for 1-2 minutes, the mixture should be fragrant but not burnt.
2. Add the beef and chop it up into small pieces, continue cooking until no pink remains.
3. Add the carrots, cabbage, green onions (leaving a little out for garnish), coconut aminos, honey (omit on Whole30), lime juice, 1/2 cup basil, and fish sauce. Continue cooking until most of the liquid has cooked down and evaporated about 7-10 minutes.
4. In a separate large sauté pan, add the zucchini zoodles and sea salt. Sauté until they are tender, about 5-7 minutes. While the zoodles are cooking, stir them occasionally to ensure they cook evenly.
5. To assemble the bowls, evenly separate the zoodles into 4 bowls and top with the ground beef. Garnish the bowls with cilantro, green onion, remaining basil, and mango slices.