Asian Beef Rainbow Salad
This Asian Beef Rainbow Salad is ready to eat in minutes, is loaded with tons of raw, good-for-you vegetables, and features perfectly seasoned and cooked ground beef. You are eating the rainbow with this dish, and it is paleo, dairy free, and gluten free.
Servings: 4
Equipment
- Cast Iron Skillet
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 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
- Add the carrots, red peppers, jalapeño, green onions, cabbage and 2 tablespoons coconut amino to a medium bowl. Toss well and set aside.
- 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.
- To serve, divide the vegetables into serving bowls and top with beef. Top with lime juice, cilantro, and avocado {if using}.