Wow, I love this recipe. It’s quick, tasty, and super healthy. Really, what more could one ask for? Our Farmer Girl grass fed ground beef is a staple of my diet, and that of my kiddos and hubby. It is lean and bursting with protein… a superfood for any fledgling superhero and a superweapon against a buddha belly for this thirty-something (ahem…mumble, mumble) mom.
I kind of think of Farmer Girl ground beef as tofu (yeah, tofu) – it is very versatile and a great protein source for any dish. This Asian Beef and Cabbage Salad adapted from Real Simple Recipes is a perfect example of that philosophy. The salad really takes the main stage, with the beef as the sidekick that adds punch and power. Enjoy!
Asian Beef and Cabbage Salad
Prep Time: 5 minutes
Cook Time: 10 minutes
Serving Size: 6 servings
- 4 tablespoons canola oil
- 1 pound Farmer Girl Grass Fed Ground Beef, thawed
- 1/4 cup plum sauce
- 1/3 cup rice vinegar
- Kosher salt and black pepper
- 4 cups Napa cabbage, roughly chopped
- 4 scallions, sliced
- 2 large carrots, cut into thin strips
- 1 cup cilantro leaves
1.) Thaw ground beef in the refrigerator 24 to 72 hours prior to use. Heat 1 tablespoon canola oil in a large skillet over medium to high heat. Add Farmer Girl ground beef and brown it until the beef has lost its pink color. Farmer Girl Ground Beef is lean; add canola oil or ¼ cup of water if needed.
2.) Stir in plum sauce and remove the skillet from heat. Prepare the salad by chopping the Napa cabbage, slicing the scallions, and cutting the carrots into strips. In a large bowl, whisk together vinegar, remaining canola oil, and Kosher salt and freshly ground black pepper (to taste). Add the cabbage, scallions, carrots, and cilantro and toss to combine.
3.) Serve salad with the beef in plum sauce on the side.
What’d I tell ya? Easy, tasty, and healthy. I hope you enjoy this Asian Beef and Cabbage Salad Recipe!