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Beef Salad with Vegetables

Beef Salad with Vegetables

Beef Salad with Vegetables is a versatile and delicious dish that combines tender beef with a variety of fresh, crisp vegetables. This salad is not only satisfying but also packed with nutrients, making it an excellent choice for a light…

Source

Ingredients:

2
tbsp
olive oil divided
1
lb
ground turkey or beef, 93/7
1
item
½ cups finely chopped sweet onion
240
ml
grated carrots
0.5
tsp
ginger paste or minced ginger
3
clove
crushed garlic
60
ml
chicken stock regular sodium
1200
ml
shredded kale, cut into ¼-inch pieces
2
tbsp
soy sauce tamari or coconut aminos, gluten-free*
2
tsp
rice wine vinegar or apple cider vinegar
0.5
tsp
salt to taste
0.25
tsp
pepper to your taste
1
tsp
fried sesame oil
1
item
green onions upon request

Instructions:

In a large sauté pan over medium heat, drizzle 1 tablespoon of olive oil and add the ground turkey. Cook for 5-6 minutes or until the turkey is almost fully cooked.
Push the turkey to the edge of the pan and add the onion and the other tablespoon of oil. Saute for 3-4 minutes.
Add the grated carrot, garlic and ginger and sauté for 2 minutes. Mix the vegetables and turkey together.
Pour the chicken stock into the pan and scrape the bottom to grin.
Add cabbage, coconut aminos or soy sauce, vinegar, salt and pepper. Mix well and cover with a lid. Reduce heat to medium-low and cook for 12-15 minutes or until kale is tender to your liking.
Just before serving, add toasted sesame oil and top with green onions and roasted sesame seeds. Serve over regular rice, cauliflower rice, or eat alone in a bowl.

2
tbsp
olive oil divided
1
lb
ground turkey or beef, 93/7
1
item
½ cups finely chopped sweet onion
240
ml
grated carrots
0.5
tsp
ginger paste or minced ginger
3
clove
crushed garlic
60
ml
chicken stock regular sodium
1200
ml
shredded kale, cut into ¼-inch pieces
2
tbsp
soy sauce tamari or coconut aminos, gluten-free*
2
tsp
rice wine vinegar or apple cider vinegar
0.5
tsp
salt to taste
0.25
tsp
pepper to your taste
1
tsp
fried sesame oil
1
item
green onions upon request

In a large sauté pan over medium heat, drizzle 1 tablespoon of olive oil and add the ground turkey. Cook for 5-6 minutes or until the turkey is almost fully cooked.

Push the turkey to the edge of the pan and add the onion and the other tablespoon of oil. Saute for 3-4 minutes.

Add the grated carrot, garlic and ginger and sauté for 2 minutes. Mix the vegetables and turkey together.

Pour the chicken stock into the pan and scrape the bottom to grin.

Add cabbage, coconut aminos or soy sauce, vinegar, salt and pepper. Mix well and cover with a lid. Reduce heat to medium-low and cook for 12-15 minutes or until kale is tender to your liking.

Just before serving, add toasted sesame oil and top with green onions and roasted sesame seeds. Serve over regular rice, cauliflower rice, or eat alone in a bowl.