Just getting back from a run and having waited too long to eat
I had to make something quick. My body was distinctively calling for some red meat. Specifically craving these fabulous Indian kababs I’d made the other night . But I was famished, and didn’t have time for an elaborate recipe.
I got the idea to throw together some similar ingredients for a quick ground beef sauté, to serve atop a simple salad. It was just what I needed and mimicked the satisfaction of those incredible kababs.
With the greens slightly wilted and the meat delicately fragrant, together these elements boast plenty of great texture and flavor.
If you dare, do as I do, and add a spoonful of butter atop the warm meat to melt and bring out even more flavor. Not to mention vitamin K2. Add a side of sauerkraut or other pickled veggie, more K2!
Ginger Zing Quick Beef Sauté Salad
This recipe yields 4 servings of meat, but the salad portion is designed for a single serving. To serve 4 simply multiply the salad ingredients accordingly. The meat reheats quickly in a pan with a dash of water.
- Prep Time: 10m
- Cook Time: 10m
- Total Time: 20m
- Serves: 4
Ingredients
Meat
- 1 pound Pasture-raised Ground Beef (Lamb, Goat, or Buffalo)
- 1 Pasture-raised Egg
- 1/2 cup Almond Meal (optional)
- 3 tablespoons Herbs: any combo of fresh or dried Sage, Parsley and Thyme, minced
- 1 teaspoon Cumin, ground
- 1 teaspoon Coriander, ground
- 1 teaspoon Celtic or Himalayan Sea Salt
- 1 teaspoon Fresh Cracked Black Pepper
- 1 tablespoon Pasture-raised Butter
- 1 large Onion, chopped
- 1/2 cup Filtered Water
- 5 Garlic Cloves, minced
- 1 tablespoon Ginger, minced (about 1 inch)
Salad
- 1/2 tablespoon Extra Virgin Olive Oil
- 1 Radish of any variety, grated
- Parsley to garnish, chopped
- Couple spoonfuls of Sauerkraut or Pickled Veggies
- Salad Greens of choice, Butter Leaf Lettuce or Arugula work nicely
Instructions
- Combine the first 8 ingredients (up to the Black Pepper) in a large mixing bowl. Kneed with your hands until evenly mixed.
- Using a large flat bottomed pan, sauté onions in butter for about 5 minutes. Add meat mixture along with water, stir. Let cook until most of the water has evaporated. About 5 minutes.
- Turn off the heat. Add minced ginger and garlic, stir thoroughly.
- Serve
- Plate greens, drizzle with olive oil and top with a helping of warm meat. Top meat with heaping bunch of grated radish, followed by parsley.Add a side of sauerkraut or other pickled veggie
