Heat a pan to to medium-high, melt 2 tablespoons of coconut oil. Add ground beef and begin to cook.

When half done add all of the ginger, water chestnuts, bamboo shoots. Add 3 cloves of minced garlic.

Cook until the meat has completely browned. Add 1/2 cup coconut aminos, a pinch of black pepper and two tablespoons of sesame seeds.

Simmer until most of the coconut aminos have reduced, turn off heat and get ready to serve.

In a separate pan over medium heat, add 1 tablespoon of remaining coconut oil. Add sliced cabbage, toss in fat to coat, let wilt.

When volume is reduced by a third, add remaining one clove of minced garlic and toss to evenly distribute.

When cabbage is nearly done, add 1/4 cup of coconut aminos. Remove the pan from heat as soon as the coconut aminos reduces slightly.