Optional 1 tsp chilli flakesor to taste (highly recommended) 5g
In a non-stick frying pan or skillet, fry the beef on a medium heat until till cooked through. Approximately 5 - 6 minutes. Drain the fat and season with salt and pepper.
Push the beef to one side of the pan and add the butter, ghee or olive oil. Add the garlic and ginger and simmer for 1 minute until fragrant. Mix through the beef.
Add the shredded cabbage, carrot, coconut aminos and apple cider vinegar and cook for about 2 - 3 minutes until the cabbage softens but still retains a bite. Turn off the heat and stir through the toasted sesame oil and optional chili.
Top with spring onions and optional sesame seeds
Serves 4 (approximately 1 cup per serve)Net Carbs: 7.3g including chili and sesame seedsStorage: Tupperware in the fridge for up to 2 daysServing idea: add a fried egg on top!