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Asian Chicken Chopped Salad
Prep Time 00:05 Cook Time 00:12 Total Time 00:22 Serves 4



Ingredients




  • 2 teaspoons avocado oil

  • 1 pound ground beef

  • 2 garlic cloves, minced

  • 1” piece fresh ginger, peeled and grated

  • 3 scallions, sliced thin, divided

  • 1/4 cup coconut aminos

  • 1 tablespoon coconut sugar

  • 1 teaspoon sesame oil

  • 1/2 teaspoon crushed red pepper flakes

  • 1 small cucumber, cut into fine matchsticks or slices

  • 1 carrot shredded or cut into fine matchsticks

  • Sesame seeds, for garnish

  • 4 cups cauliflower rice (or white rice), cooked, for serving





Directions




  1. Heat oil in a large skillet over medium heat. Once hot, cook beef until no pink remains, about 8 minutes. Drain any excess oil, except 1 tablespoon.

  2. Add garlic, ginger and half of the sliced scallions to the skillet and cook until fragrant, about 1 minute.

  3. Add in coconut aminos, coconut sugar, sesame oil, and red pepper flakes. Cook until the sauce starts to thicken, about 2 minutes

  4. Stir in remaining scallions, taste and adjust seasoning.

  5. Serve over cauliflower rice, with cucumbers and carrots and sesame seeds for garnish.





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