Ginger Beef Snap Peas

2 lbs. organic grass-fed beef
1 onion
1 tsp. Red pepper flake
1 inch chunk of ginger, peeled and minced
3 cloves garlic, crushed and chopped
3 Tbls Braggs Amino Acid
3 Tbls cashew butter
1 cup zucchini, chunked
1 cup snap peas
1 cup cabbage, chopped
2 cups bok choy, chopped
1/3 cup cilantro, chopped
juice of one lime
Sesame Seeds


Add 2 Tbls. coconut oil to heated skillet (ceramic or stainless steel). Add onion and beef. Cook for 5 minutes until almost all of the pink is gone. Add pepper flake, ginger, and garlic. Saute for 3 minutes, mixing all together with a metal or wood spoon.

Add cashew butter and amino acid to the liquid in the bottom of the skillet and stir it in. Add the zucchini, peas, cabbage and bok choy. Stir around. Cover and cook on medium low for 4-5 minutes.

Take off heat, stir in cilantro and lime. Top with sesame seeds and serve over brown rice, glass noodles or quinoa.