1. Heat sesame oil in a large skillet over medium-high heat. Add shallot and garlic and cook for 1 minute, or until fragrant. Add beef and cook until no longer pink. Add ginger and tamari and stir to combine; turn heat to low and keep warm.
2. Whisk the dressing ingredients together in a small bowl.
3. Combine the slaw veggies in a large bowl and separate into 4 smaller serving bowls.
4. Top each portion of slaw with the warm beef mixture and drizzle with dressing. Garnish with sesame seeds and sunflower seeds.
Asian Beef and Napa Cabbage Slaw Salad
Serves 4
All you need:
1 tablespoon sesame oil
2 shallots, finely chopped
3 garlic cloves, finely chopped
1 pound ground beef (preferably grass-fed)
1 (2-inch) piece fresh ginger, peeled and grated
1 tablespoon reduced sodium tamari
Dressing
1/2 cup olive oil
2 tablespoons rice vinegar
2 tablespoons reduced-sodium tamari
1 tablespoon sambal
1 tablespoon honey
Zest and juice of 1 lime
2 garlic cloves, finely chopped
Slaw
1 small Napa cabbage, cored and finely chopped
1 bunch green onion, sliced
4 cups mixed coleslaw veggies
Garnish
1/4 cup toasted sesame seeds
1/4 cup roasted sunflower seeds
All you do:
1. Heat sesame oil in a large skillet over medium-high heat. Add shallot and garlic and cook for 1 minute, or until fragrant. Add beef and cook until no longer pink. Add ginger and tamari and stir combine; turn heat to low and keep warm.
2. Whisk the dressing ingredients together in a small bowl.
3. Combine the slaw veggies in a large bowl and separate into 4 smaller serving bowls.
4. Top each portion of slaw with the warm beef mixture and drizzle with dressing. Garnish with sesame seeds and sunflower seeds.