Thai Sticky Mince Stir Fry (Paleo)

Mince meat (or ground beef for my American friends) is one of my favourite meats to cook with. It’s just so easy and versatile. I struggle cooking a steak. Medium rare is great, a little over and it risks going dry and if it’s tough, it’s the worst! But mince, you can play with it, mould it, over cook it, and every time it will come out perfect. It’s the foolproof meat!

This weeks dish is a continent away from the traditional European-style mince dishes I normally make. With flavours of Thailand, plenty of fresh vegetables and herbs, combined by a sticky, sweet & salty sauce, this dish is super easy and packs a tasty flavour punch.

Like most stir fry’s, it’s a fast and fairly easy meal to make. Just chop up all your ingredients beforehand so you can quickly add each one as needed.

Most Thai dishes include palm sugar and soy sauce to get that moreish sweet and salty taste. I’ve replaced these ingredients with maple syrup and tamari.Pure Harvest Tamari

Tamari is a wheat-free* soy sauce, originating in Japan. It’s not as salty as its soy sauce cousin but can generally be used interchangeably. Technically tamari, or soy sauce, aren’t paleo because they’re made from soy beans but some paleo/primal eaters will still use them though as they’ve been fermented. Fermenting helps break the product down, making it easier to digest and more nutritious.

Always choose organic/non-GMO soy products as soy is one of the most genetically modified crops around. Pure Harvest is one of my favourite brands, and is generally available in health food stores and some supermarkets (in the health food section).

* double check the label because sometimes wheat products can be added.

Enough of the soy lesson and on to the recipe!


Thai Sticky Mince Stir Fry

 Serves 4 

 15 min prep: 15 min cook


  • 500g lean beef mince (ground beef)
  • 2 tbsp coconut oil
  • 12 cloves garlic, finely chopped
  • 2 long red chillies, deseeded, finely chopped
  • 2 tbsp fish sauce
  • 4 tbsp tamari
  • 1 tbsp maple syrup or agave
  • 2 cup shredded red cabbage
  • 2 medium sliced yellow or green capsicum
  • ½ lime, juiced
  • ½ bunch Thai basil, to serve
  • 400g Angel Hair Style Konjac noodles, prepared per packet directions. If you don’t have konjac noodles, you can leave them out or swap them for zucchini noodles or similar.


  1. Heat oil in a wok or large fry pan over high heat and swirl to coat. Have ingredients prepared, measured out and near. 
  2. Add garlic and chilli and stir quickly so they don’t burn.
  3. After 5-10 seconds add the beef mince. Don’t stir too much, allow the beef to cook and brown.
  4. Once all the mince is brown, add the fish sauce and stir to coat. Add the tamari and maple syrup and stir fry for 5-8 minutes or until the beef becomes caramelised. Be patient here. The sauce will reduce a little and become noticeably more caramel. If you don’t wait though it wont be as delicious.
  5. Add cabbage and capsicum and stir to mix evenly. Turn off heat.
  6. When ready to serve, squeeze over lime juice, add Thai basil and serve with noodles.

Enjoy immediately. Permission granted to lick your plate!

The leftovers can be kept refrigerated for tomorrows lunch, but be aware some vegetables can loose their vibrant colours. Still just as delicious though!


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