Marvivienda

The Kitchen

Dinner in less than 20 minutes — a teriyaki beef and rice bowl with a quick carrot slaw.

Ingredients

• White rice (equal parts rice to water, cooked in the Instant Pot)
• 1 small onion, diced
• Beef tallow, coconut oil, or ghee
• 1 lb grass-fed beef
• ¼ cup coconut aminos teriyaki
• 2 tbsp rice vinegar (or the juice of half an orange)
• 1 tsp sesame oil (optional)
• Minced garlic and grated ginger
• Pinch of salt

Carrot slaw

• 1½–2 cups grated carrots
• 1 tbsp raw sugar
• 3 tbsp rice vinegar
• 3 tbsp olive oil
• A good pinch of salt

Method

1. Cook the rice. Sauté the onion in your fat of choice over medium-high until translucent, then add the beef, coconut aminos, rice vinegar, sesame oil, garlic, ginger, and salt. Cook through and let it take on color.
2. Toss the grated carrots with sugar, rice vinegar, olive oil, and salt.
3. Serve the beef over rice with the slaw, a drizzle of extra sauce, cilantro or green onion, and chili or sriracha for heat. Buen provecho.