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Ground Beef, Kale & Carrot Stir Fry with Cauliflower Rice.

  • 2 medium
  • 2 medium heads
  • 2 cloves
  • 2 (1 inch) pieces
    ginger root
  • 1 small bunch
    green onions (scallions)
  • 2 bunches
  • 1 ½ lb
    lean ground beef
    rice vinegar
    soy sauce
    virgin coconut oil
  • 1
    Wash and dry the fresh produce.
    2 medium heads cauliflower
    2 medium carrots
    2 bunches kale
    1 small bunch green onions
  • 2
    Cut the cauliflower heads into quarters, then trim off and discard the leaves and thick stems. Using a box grater or food processor, coarsely grate the cauliflower and transfer to a large bowl.
  • 3
    Heat a skillet over medium-low heat.
  • 4
    Add coconut oil to the skillet and swirl to coat the bottom.
    1 tbsp virgin coconut oil
  • 5
    Add the grated cauliflower to the skillet and season with salt; cook, stirring occasionally, until tender, 6 to 8 minutes. Once done, return back to the bowl.
    ½ tsp salt
  • 6
    While the cauliflower cooks, fold the kale leaves in half lengthwise and slice off the stems. Roughly chop the leaves and transfer to a large bowl. Cut the stems into ½-inch pieces and transfer to a medium bowl.
  • 7
    Trim and discard the ends and peel the carrots; julienne or coarsely grate the carrots and add to the bowl of kale stems.
  • 8
    Peel and mince the garlic; add to the bowl.
    2 cloves garlic
  • 9
    Peel and mince the ginger; add to the bowl.
    2 (1 inch) pieces ginger root
  • 10
    Trim off and discard the ends of the green onions; chop the onions on an angle into ¼-inch pieces. Add all the white parts and about ½ of the greens to the other vegetables and transfer the rest to a small bowl for later.
  • 11
    Once the cauliflower has been transferred, increase the heat to medium and add more coconut oil to the skillet.
    1 tbsp virgin coconut oil
  • 12
    Add the ground beef and cook, breaking the meat apart with a spoon, until the beef is browned, 3 to 4 minutes.
    1 ½ lb lean ground beef
  • 13
    Add the kale stems, carrots, garlic, and ginger; cook, stirring regularly, until the vegetables soften, 2 to 3 minutes.
  • 14
    Add the kale leaves and drizzle with soy sauce and rice vinegar; continue to cook, stirring occasionally, until the kale is wilted, 2 to 3 minutes.
    4 tbsp soy sauce
    2 tbsp rice vinegar
  • 15
    Divide the cauliflower rice between four bowls (or two bowls and two lunch containers), top with the stir fry, and sprinkle with the remaining green onions. Enjoy!