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. Once heated, drizzle in the olive oil and add in the minced garlic, lime leaves, cumin, ginger, salt, and orange zest. Cook until lightly browned and aromatic.
2. Add in the fish sauce and stir thoroughly.
3. Add in the ground beef, breaking up and stirring with a spatula until browned (about 5 minutes). Continue cooking, stirring occasionally for another 5 to 8 minutes until parts of the beef are crispy.
4. While the beef cooks, mix the orange juice with the salt and pepper and whisk in the olive oil and sesame oil to combine.
5. Place the arugula and cilantro on two plates. Spoon the crispy beef over the greens, then top with the dressing. Enjoy!
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