Equipment
Ingredients
For the Carrot Salad:
- 1/4 cup Prik nam pla sauce
- 2 medium carrots peeled and cut into thin ribbons with a vegetable peeler
- 2 mini cucumbers peeled and cut into thin ribbons with a vegetable peeler
- 1/2 red onion thinly sliced
For the ground beef:
- 1 Tablespoon olive oil
- 1 1/3 pounds lean ground beef
- 1 inch ginger minced
- 4 garlic cloves minced
- 2 teaspoons garlic chili sauce or Sriracha
- 2 Tablespoons honey
- 1 Tablespoon fish sauce
- 1 Tablespoon oyster sauce
- 1/4 cup water
- 2 Tablespoons lime juice
For the salad:
- 8 cups iceberg or romaine lettuce
- 1/4 cup cilantro chopped
- 1 cup crunchy Asian noodles
- Dressing of your choice
Instructions
- To make the salads divide the lettuce between four plates. Divide the cilantro and sprinkle over top of the lettuce. Set plates aside.
- To make the carrot salad create thin ribbons of carrots and cucumbers with vegetable peeler. Place in a bowl. Add in the red onion slices.
- Drizzle the vegetables with prik nam pla sauce, salt, and pepper. Mix well to combine. Set aside.
- Heat the olive oil in a large skillet over medium heat. Add in the ginger, garlic, and garlic chili sauce and saute for 1 minute.
- Add the ground beef and cook for 5-7 minutes, stirring occasionally, or until it is no longer pink.
- Add in the honey, fish sauce, oyster sauce, water, and lime juice. Stir well to combine and cook for 3 minutes.
- Divide the ground beef on top of the plates of lettuce.
- Divide the carrot salad and place on top of the ground beef.
- Top with crunchy noodles and choice of dressing or make Homemade Carrot Ginger dressing.
Notes
Recipe adapted from Healthy World Cuisine