Asian Ginger Beef Salad Bowl
Make this easy dish for lunch or dinner and serve it up hot or cold, Asian Ginger Beef Salad Bowl!
Ingredients
- 1 - 2 Tbsp Sesame Oil
- 1 tsp ground Ginger or 2 tsp freshly grated Ginger
- 1 ½ tsp ground Garlic powder or 2 minced Garlic cloves
- ¼ cup finely diced Carrot
- 1 lb ground Beef
- 1 Tbsp Honey
- 2 tsp Rice Vinegar can use white wine vinegar
- 2 Tbsp lite Soy Sauce
- Juice of 1 Lime
- 1 cup cooked Rice I prefer Jasmine Rice
To Garnish:
- Toasted Peanuts roughly chopped
- Assorted Mixed Lettuce i.e. baby leaf mix, Boston, Romaine, etc.
- Cucumber sliced into matchsticks
- Fresh Red Chili thinly sliced (seeds removed)
- Fresh Cilantro roughly chopped
- 2 - 3 Spring Onions diced
- Lime wedges
- Soy Sauce
Instructions
- Prepare the Rice according to directions, set aside. In a dry skillet, toast the Peanuts for 2 - 3 minutes, remove from heat, roughly chop and set aside.
- In a large skillet, heat the Sesame Oil over medium high heat, add the diced Carrots and saute for 1 - 2 minutes.
- Add the ground Beef, Ginger and Garlic and cook until meat is nicely browned (drain if nessesary)
- Add the Honey, Vinegar and Soy Sauce, stirring in to incorporate well and allow to cook for about 3 - 5 minutes. (Give it a taste to see if you need to adjust).
- Add the Lime juice, mix well, then add in the cooked Rice, mixing through and cook to heat through, 3 - 5 minutes.
To Serve:
- Serve the Ginger Beef on top of a bed of your favorite mixed lettuce and cucumber sticks or other favorite veg.
- Top with chopped, toasted Peanuts, Chili, Spring Onions and Cilantro.
- Can add more Soy Sauce if desired and Lime Wedges.
Notes
The Ginger Beef can be cooked then kept stored, covered, in the refrigerator for up to 3 days (with rice added) or 5 days (no rice added).Taste great served hot or cold.
