Beef & Vegetables with a Tahini Sauce

This one-pan dish has everything you want in a meal- veggies, protein, and healthy fats. It's flavorful and Whole30 and Paleo compatible.

Prep:
15
minutes
Cook:
20
minutes
TOtal:
35
minutes

Ingredients

  • 1 T avocado oil
  • 1 1/2 lbs. ground beef
  • 1/2 C coconut aminos
  • 2-12oz packages hearts of palm noodles
  • 1 bok choy bunch
  • 2 green onions, thinly sliced
  • 4oz shiitake mushrooms, stems removed and caps sliced
  • 3 T tahini paste
  • 1 1/2 T rice vinegar
  • 1 1/2 T chili oil
  • 4 garlic cloves, minced
  • 1 T minced ginger root

Instructions

  1. Whisk together the tahini, rice vinegar, 2tablespoons of coconut aminos, chili oil, minced garlic, and ginger in a small bowl. Set the sauce aside.
  2. Bring a small saucepan of water to a boil and blanch the bok choy for 1 minute. It should be tender but not mushy when it’s done. Place the blanched bok choy in an ice bath after.
  3. In a large sauté pan on medium heat, add the avocado oil. Once the oil is hot, add the ground beef, chop it into small pieces, and cook until it’s no longer pink.
  4. Add the mushrooms and continue cooking for 2-3minutes. Drain any excess fat from the pan.
  5. Add ¼ cup and 2 tablespoons of coconut aminos and the hearts of palm noodles to the beef and mushroom mixture. Stir everything together.
  6. Add in the blanched bok choy and the tahini sauce and stir to combine thoroughly.
  7. Top the beef and vegetables with green onions and a drizzle of chili oil.