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1 tablespoon coconut oil
2 medium brown onions, finely diced
3 garlic cloves, minced
4 cm knob ginger, minced
500 g beef mince
1/4 cup apple cider vinegar
1/4 cup tamari
4 spring onions, diced, reserve some for garnishing
1 cup beef or vegetable stock
1/2 head white cabbage shredded
3 carrots, grated
2 teaspoons arrowroot flour
1 lime, cut into quarters
Heat coconut oil in a large skillet over a medium-high heat and add in onion, garlic and ginger. Sauté for 2 minutes, or until onion has softened. Add in beef mince and cook until browned, about 6 minutes. Add in vinegar, tamari and spring onions and stir through for 1 minute.
Add in the stock and bring to the boil. Reduce to a simmer and add in cabbage, carrot, and a small pinch of salt and pepper. Cook until most of the liquid has absorbed but veggies are still tender, about 5 minutes. Remove from the heat and sprinkle over arrowroot flour, stir to let the sauce thicken.
Divide between four bowls and serve topped with spring onions and fresh lime juice.
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