Asian Beef Salad
Tonight I knew I had a pound of grass-fed ground beef to use for dinner, but I didn't want to make the typical tacos or burgers. I looked around the fridge, as I often find myself doing, to see what I had to work with. Sometimes I wonder how I'm ever going to make something decent, other times I have what turns out to be a great idea. Tonight I found carrots and a quickly expiring red bell pepper. This is what came of it...
- 1 lb ground beef
- 1 medium carrot (or 6 baby carrots) diced fine
- 1/2 large red bell pepper diced fine
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- 1 tablespoon dry basil
- 3 tablespoons teriyaki marinade/sauce
- 1 egg
- 1 teaspoon coconut oil (for cooking)
- white mushrooms
- salad greens (I used baby spinach and baby butter lettuce)
- sesame oil
- red or rice wine vinegar
Heat oil on medium heat. Mix all ingredients well and form into small patties. Place patties in pan and cook for approximately 2 minutes on each side. After they're all done, slice up the mushrooms and add to same pan as meat was cooked to soak up the flavor and get a crispy edge.
Fill bowl with greens, top with mushrooms and meat, and drizzle with sesame oil and red wine vinegar.