1 tbsp olive oil
1 cup chopped onion (about 1/2 onion)
1 lb ground beef
1 tbsp tamari or coconut aminos
1/4 tsp salt, more to taste
1/4 tsp pepper, more to taste
1/4 tsp ground ginger
1/4 tsp granulated garlic
1 cup coconut milk (about 1/2 can)
1 (14.5oz) can diced tomatoes, fire-roasted preferred
1 lb green beans, trimmed and cut into 2″ lengths
1. In a large skillet, warm the olive oil over medium-high heat. Add the onion and sauté until softened, about 4 minutes. Add the ground beef and sauté until browned and slightly crispy, breaking up chunks with a wooden spoon, about 8 minutes. Add the tamari, salt, pepper, ginger, and garlic; stir to combine and allow the tamari to caramelize, about 1 minute.
2. Add the coconut milk, tomatoes, and green beans, and stir to combine. Bring to a simmer, cover and reduce heat to low; simmer until the beans are soft and bright green, about 5 minutes. Uncover, add more salt and pepper to taste, then serve with white rice or cauliflower rice.
** For added heat, serve with chopped jalapeno pepper or add a few squirts of hot sauce.