Ingredients
- 1 lb Laura's Lean Ground Beef (96% lean)
- 1 tbsp Sesame oil
- 1/2 Sweet onion (diced)
- 2 Green onions (chopped)
- 1 tsp Fresh ginger (grated)
- 2 tbsps Low-sodium soy sauce
- 1 tsp Honey
- 1/2 tsp Red pepper flakes
- 3 cloves Garlic (diced)
- Salt and pepper to taste
- SALAD:
- 3 cups Napa cabbage (chopped)
- 3 cups Butter lettuce (chopped)
- 2 Green onions (chopped)
- 1/2 Red bell pepper (cut into matchsticks)
- 1 Large carrot (cut into matchsticks)
- 1/2 Cucumber (thinly sliced)
- 1/2 cup Frozen shelled edamame (thawed)
- 1/4 cup Peanuts (chopped)
- Salt and pepper to taste
- DRESSING:
- 1/4 cup Natural peanut butter
- 1 tbsp Low-sodium soy sauce
- 2 tsps Fresh ginger (grated)
- 2 cloves Garlic (minced)
- 2 tsps Sesame oil
- 3 tbsps Rice vinegar or lime juice
- 1 tsp Honey
- 1/2 tsp Red pepper flakes
- Salt and pepper to taste
Yield
*Serving calculations based on 16oz beef products.
For 12oz beef products reduce serving size by 1/4.
- Prep Time: 20 Minutes
- Cook Time: 15 Minutes
- Total Time: 35 Minutes
Serving size based on 1 cup (242g)
Preparation
1. Chop all the veggies for the salad and place them in a large bowl, along with the edamame, herbs, and peanuts.
2. Make the peanut sauce.
3. Blend all ingredients in a food processor or blender until smooth.
4. Add water as needed to thin the sauce to your desired consistency.
5. Store sauce in an airtight container in the refrigerator up to 1 week.
6. Pour the sesame oil into a pan over medium heat. Sauté the onion and garlic with salt and pepper until soft and fragrant.
7. Add in the ground beef and cook through. Add some more salt and pepper.
8. Add remaining ingredients for the beef and continue cooking until the beef is cooked through and crispy.
9. Divide among 4 plates. Top with cooked ginger beef and dress to taste with peanut dressing.
Click below to watch the video
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