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Thai Beef with Carrot Noodles

Thai Beef with Carrot Noodles


  • Author: Shannon Doleac
  • Yield: 4 1x
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Ingredients

  • 46 large carrots, peeled and trimmed
  • 1 1/2 tbsp. olive oil
  • 1/2 tsp. sea salt
  • 1/4 tsp. pepper
  • 2 tbsp. coconut oil
  • 1 1/2 lbs. ground beef
  • 2 tsp. ground ginger
  • 1 tsp. red pepper flakes
  • 1/2 cup chopped green onions
  • 1 roasted red pepper, diced
  • 2 tbsp. fish sauce (Red Boat)
  • 1 tbsp. raw honey
  • 2 tbsp. coconut aminos (or Tamari)
  • 1 cup fresh basil, chopped
  • 1 cup fresh mint, chopped

Instructions

  1. Preheat oven to 400ºF. Using a spiralizer, or julienne peeler, noodle the carrots. Toss with olive oil and spread on a parchment lined baking sheet. Dust with salt and pepper and roast for 12 – 15 minutes.
  2. Heat coconut oil in a large sauté pan over medium-high heat. Crumble ground beef into the pan and toss until just cooked through.
  3. Add ginger and red pepper flakes, stirring until fragrant (1 minute). Add onion and pepper and cook 1 more minute.
  4. Add fish sauce, honey, and coconut aminos and bring to a low simmer for a few minutes.
  5. Stir in the chopped basil and mint.
  6. Serve over carrot noodles and enjoy!