Sweet and Spicy Beef and Potato Hash Stir Fry



Whole30, Paleo, Grain Free, Dairy Free, and Gluten Free

This recipe came together out of desperation.  It is a sort of hash/stir fry fusion.  I had a friend pop by for lunch unexpectedly while I was doing a Whole30.  Not wanting to order out, I decided to rummage through my refrigerator and throw odds and ends together.  In the end, it tasted really good and was super easy.


  • 1 Tablespoon of avocado oil (I use Primal Kitchen)
  • 1/2 Tablespoon of grated ginger
  • 1 Tablespoon of minced garlic
  • 1/2 of a yellow onion
  • 8 oz of  frozen riced cauliflower (defrosted)
  • 16 oz of diced frozen sweet potatoes
  • 1/4 cup of your favorite hot sauce (I use Cholula; which is Whole30 compliant)
  • 1/3 cup of coconut aminos (I use Coconut Secret)
  • 5 oz of cole slaw mix
  • 6 oz of roast beef (I actually used Applegate Organic Roast Beef Lunch Meat; which is Whole30 compliant).
  • 1/4 cup of raw cashews
  • optional top with Marinate Onions (recipe from Teri Turner @nocrumbsleft)


  1. Mince the garlic and grate the ginger.  After mincing the garlic and grating the ginger, I put a bit of kosher salt on it, and use the side of my knife to make each one into an almost paste like consistency.  I find it mixes in better.
  2. Finely dice the onion.
  3. Add avocado oil into a wok or skillet on high heat.
  4. Once the oil is hot, add the ginger, garlic, and onion.
  5. Add the sweet potatoes and riced cauliflower and cook through until crispy (roughly 8 minutes)
  6. Slice the roast beef into strips and warm through.
  7. Add the hot sauce and coconut aminos and stir to incorporate.
  8. Add the cole slaw mix to the top and put the lid on the wok.  Cook another 5 minutes just enough time to let the flavors meld together a bit and also let the cabbage wilt down.
  9. Top with cashews.

Note:  This can be served as is or with a fried egg on top.  I have had it both ways and it was good either way.

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