Ingredients
- 1 lb Laura's Lean Ground Beef (96% lean)
- 2 tbsps Extra virgin olive oil
- 2 tsps Minced garlic
- Lime leaves or lime zest (2 leaves or 1 lime zested)
- 1 tsp Ground cumin
- 1 tsp Ground ginger
- 1 Orange (zested)
- 1 tbsp Fish sauce
- Salt and pepper to taste
- ORANGE VINAIGRETTE:
- 3 tbsps Fresh orange juice
- 2 tbsps Extra virgin olive oil
- 1 tbsp Toasted sesame seed oil
- Salt and pepper to taste
- SALAD:
- 4 cups Fresh arugula
- 8 Fresh cilantro sprigs
Yield
*Serving calculations based on 16oz beef products.
For 12oz beef products reduce serving size by 1/4.
- Prep Time: 15 Minutes
- Cook Time: 20 Minutes
- Total Time: 35 Minutes
Serving size based on 1 cup (242g)
Preparation
1. Heat a large skillet over medium heat.
2. Drizzle the olive oil in the skillet and when it comes to temperature, add in the minced garlic, lime leaves, cumin, ginger, salt, and orange zest. Cook here, toasting and lightly browning until very aromatic.
3. Add in the fish sauce and stir to unstick any seasoning from the skillet.
4. Crumble in the ground beef and cook, breaking up and stirring with a spatula until browned (about 5 minutes). Then keep cooking, stirring occasionally for another 5 to 8 minutes until parts of the beef are very crispy.
5. While the beef cooks mix the orange juice with the salt and pepper and whisk in the olive oil and sesame oil to combine.
6. Place the arugula and cilantro on two plates. 2 cups of greens for each person and 4 springs per plate, you may leave them whole or tear then with your hands.
7. Spoon the crispy beef over the greens, 1 cup cooked beef per person then spoon the dressing liberally over each dish. Enjoy!
Click below to watch the video
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