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A bowl of the paleo approved stir fried kelp noodles with ground beef, broccoli slaw, and spinach recipe.
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4.84 from 6 votes

Stir Fried Kelp Noodles with Ground Beef, Broccoli Slaw, and Spinach.

Kelp noodles are paleo-approved. Here's an easy way to use 'em!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Dinner
Cuisine: Asian
Keyword: Dairy-free, gluten-free, keto, low carb, paleo, Primal
Servings: 4

Ingredients

  • 1 tablespoon coconut oil
  • 1 small onion minced in a food processor
  • ½ pound cremini mushrooms thinly sliced
  • 1 pound grass fed ground beef
  • 5 garlic cloves
  • 1 cup broccoli slaw
  • 5 ounces baby spinach
  • 1 package of kelp noodles rinsed with water and drained
  • 2 tablespoons coconut aminos
  • 2 tablespoons coconut vinegar
  • Diamond Crystal kosher salt 
  • Freshly ground black pepper

Instructions

  • Heat up the coconut oil in a cast iron skillet over medium heat. Once the pan is hot, dump in the onions and sauté until soft.
  • Add in the sliced mushrooms to the pan and cook them until the moisture has cooked off. Next, add the beef and garlic and cook until the meat is no longer pink.
  • Add the broccoli slaw to the pan and mix all the ingredients. Then, add the spinach and stir until the leaves are wilted.
  • Toss in the kelp noodles and add the coconut aminos and vinegar. Continue cooking for another 3-5 minutes, or until the noodles are at your preferred consistency.

Nutrition

Calories: 371kcal | Carbohydrates: 11g | Protein: 23g | Fat: 27g | Fiber: 2g | Sugar: 2g