The holidays are fun! Fancy cookies, colorful pies, glorious desserts! Stop me before I bake again!
Yes, I think it’s time for a salad. Something like this super easy, tasty Thai Beef Salad!
Recently I attended a fun and interesting dinner sponsored by the Wisconsin Soybean Association. And a surprising thing that I learned is that a soy goes into the feed of many meat animals. So besides eating some delicious soy foods, we were treated to pork and beef dishes! Mmmm!
It was in a cookbook (Beef It’s What’s for Dinner: Our All-Time Favorites) from this event where I discovered this recipe–originally served on baked wonton “chips”. Nutritious to begin with, the health value ramps-up even more when served on lettuce and topped with a pile of julienned carrots. I did add some wonton strips for a little fun and crunch—can’t go all healthy too fast!
The salad was a hit with everyone in my family. A bit of exotic flavor, 1/4 pound of hearty beef per serving, lots of healthy vegetables and a little crunch! Clearly a crowd pleaser! Add a little bread or baked wonton chips and you have a complete meal in a snap!
The holidays were fun but exhausting. So to start 2016, I have resolved to pace myself better! Make a few healthy, easy, high return on investment dishes like this, interspersed with some challenging dishes (like the mini pumpkin swirl cheesecake, that I still don’t have right…).
With a start like this… I am psyched!
- 1 pound extra lean Ground Beef
- 1/4 cup water
- 3 tablespoons peanut butter
- 2 tablespoons reduced-sodium soy sauce or Tamari
- 3/4 teaspoon garlic powder
- 3/4 teaspoon ground ginger
- 1/8 to 1/4 teaspoon crushed red pepper
- 4-6 cups of cleaned lettuce (about 1/2 head of romaine)
- 1 large carrot (or two small), julienned (or about 4 oz of pre-cut julienned carrots)
- 2 tablespoons fresh lime juice (juice from 1 lime)
- Optional garnish: fried or baked wonton strips, cilantro, red bell pepper strips, sliced green onion, shelled edamame
- Heat large pan over medium heat until hot. Add ground beef and cook for 8 to 10 minutes, mashing with a spoon, stirring, and breaking into 1/2-inch crumbles. When meat is cooked, drain fat if needed (very lean beef may not need to be drained).
- Combine water, peanut butter, soy sauce, garlic powder, ground ginger and crushed red pepper. Stir into beef and continue to cook until heated through, about 2 to 3 minutes
- Divide lettuce among four plates. Spoon warm ground beef mixture on top. Top with julienned carrots and any other desired toppings. Drizzle with lime juice.
- Pan Roasted Brussels Sprouts
- Tomato Stilton Soup