This Asian Beef Rainbow Salad is ready to eat in minutes, is loaded with tons of raw good for you vegetables, and perfectly seasoned and cooked ground beef.
You are eating the rainbow with this dish, and it is paleo, dairy free, and gluten free.
My peeps and I ran in a Color Run Night 5k on Saturday. Also known as “the happiest 5k on the planet.”
What is a Color Run Night you ask? Well, it is a run that includes neon color zones, black light, UV bubbles, and tons of colored powder that gets tossed on the runner at different stations.
Basically, you dress in as much color as possible, paint your body with glow in the dark paint if you have it, and put tutus on over your running tights.
Now doesn’t that sound like the perfect way to spend a Saturday night with friends?…
Oh, yeah and we had cocktails after. 🙂
The more color in your veggies and fruits, the better they are.
I thought that this Rainbow Salad was the perfect way to honor my Saturday Shinanigan’s.
DId you know the color of your food can tell you a lot about its nutritional value?
Eating a variety of colors is one sure method to get as many of those vitamins and minerals as possible. So eat color people! Lots and lots of color.
WHY YOU WANT TO MAKE THIS ASIAN BEEF RAINBOW SALAD.
If you love a crumbly ground beef recipe {think taco, but asian flavor} then you are gonna love this recipe. If you love fresh, crunchy, oh-so good for your vegetables, your gonna love this recipe. If you want a quick, easy, weeknight dinner recipe that the whole family will love, then you guessed it you are gonna love this recipe.
Super simple to pull together, and you can adjust how spicy and salty you want my reducing both the coconut amino and the Sriracha sauce when adding to the ground beef. Do not salt this recipe until you taste the finished dish.
Asian Beef Rainbow Salad
Ingredients
- 2 large carrots shredded
- 1 jalapeno pepper sliced
- 1 large yellow bell pepper sliced
- 2 green onions chopped green and white parts
- 1/4 of purple cabbage thinly sliced
- 1 pound lean ground beef
- 3 tablespoons + 2 tablespoons coconut amino divided
- 3 tablespoons pure maple syrup
- 1 teaspoon crushed red pepper flake
- 1 tablespoon Sriracha or less if you are not a fan of spicy
- 1 lemongrass stalk finely chopped
- 1 tablespoon fresh grated ginger
- 2 cloves garlic minced
Topping:
- juice from 1 lime
- 1 handful fresh cilantro
- 1 avocado peeled and sliced {optional}
Instructions
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Add the carrots, red peppers, jalapeño, green onions, cabbage and 2 tablespoons coconut amino to a medium bowl. Toss well and set aside.
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Heat heavy bottomed skillet {I used cast iron} over medium heat. Add the beef. Season with ground black pepper and brown all over, breaking it up as it cooks, about 4-5 minutes. Once the beef is browned, add the lemongrass, ginger, and garlic, cook about 1 minute or until it is fragrant {you will smell the lemongrass}. Add 3 tablespoons of coconut amino, maple syrup, and Sriracha. Bring the mixture to a simmer and cook until the sauce coats the beef, about 3-5 minutes.
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To serve, divide the vegetables into serving bowls and top with beef. Top with lime juice, cilantro, and avocado {if using}.
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We’re on the same healthy bowl page today, love the colors in this one!
The color run looks like so much fun, I’m going to sign up for it next year. You all look very happy and colorful, I love the tutus. Great recipe in honor of the color run, I’m trying to eat a rainbow every day, some days I’m more successful than others. 🙂
Good luck with both your run and eating that rainbow. It can be a challenge to eat it everyday, but I figure as long as I eat it 90% of the time I am golden.