Heat coconut oil in a large skillet over medium-high heat and add in onion, garlic, and ginger. Sauté for 2 minutes, or until onion has softened. Add in the beef mince and cook until browned, about 6 minutes. Add in vinegar, tamari, and spring onions and stir through for 1 minute.
Add in the stock and bring to the boil. Reduce to a simmer and add in cabbage, carrot, and a small pinch of salt and pepper. Cook until most of the liquid has absorbed but veggies are still tender about 5 minutes. Remove from the heat and sprinkle over arrowroot flour, stir to let the sauce thicken.
Divide between four bowls and serve topped with spring onions and fresh lime juice.
All credit for this recipe goes to Sam Wood and the original source can be found here.
