Cashew Beef Stir Fry

I'm a big fan of one pot meals. I'm an even bigger fan of one pot meals that taste delicious. I really wanted to put all the flavors into this dish, but I restrained myself. I used peppers and cabbage as my veggies, but dishes like these are great because they would be good with almost any veggies you have in your fridge. I think broccoli and carrots would be great, but I use those ingredients a lot in other dishes, so I went with peppers and cabbage. 

Since I was feeling particularly lazy, I added the cauliflower rice into the pan because I didn't feel like cooking it separately, but you could just as easily serve this meal over cauliflower rice. 

Cashew Beef Stir Fry

Paleo // Whole30 // Grain-Free // Dairy-Free
Makes 4+ servings


  • 1 lb ground beef
  • 1 tablespoon coconut oil
  • 1 onion, chopped
  • 1 bell pepper, chopped
  • 2 cups cabbage, chopped
  • 2 cups cauliflower rice
  • 1 cup toasted cashews (toast in a dry pan over medium heat until brown)
  • 1 tablespoon ground ginger (or chopped fresh ginger)
  • 1 clove garlic, minced (or 1 tablespoon garlic powder)
  • 1 teaspoon turmeric
  • juice of 1 lime
  • 1 teaspoon fish sauce
  • 2 tablespoons coconut aminos 
  • salt and pepper to taste


  1. In a medium pan over medium-high heat, season the ground beef with salt and pepper and brown. Set aside once cooked through. 
  2. Drain any fat left in the pan, melt coconut oil and saute onions, once the onions are translucent, add peppers, cabbage, and cauliflower rice. 
  3. Add ginger, garlic, turmeric, lime juice, fish sauce, and coconut aminos and continue to cook vegetables until soft.
  4. Add ground beef back into the pan and mix. Cook until beef is heated through and coated with sauce. 
  5. Turn the heat off, add the cashews in and mix well. Serve and enjoy!