Asian beef and cabbage salad
Savor the flavors of Asia with this zesty beef and cabbage salad. A fusion of savory beef, crisp cabbage, and flavorful Asian-inspired dressings.
Ingredients:
- 2 tablespoons canola oil
- 450g ground beef sirloin
- 1 ½ teaspoons kosher salt
- ¾ teaspoon ground cinnamon
- ¾ teaspoon ground coriander
- ½ teaspoon freshly ground black pepper
- 1 head green cabbage, cored and chopped (4 cups)
- 1 white onion, sliced
- ½ cup golden raisins
- ¼ cup canned tomato puree
- 2 tablespoons chopped fresh flat-leaf parsley
- Steamed white rice, for serving
Instructions:
- Heat oil in a big pan on medium to high heat. Put in the beef and cook until it turns brown, approximately 7 to 8 minutes, while using a wooden spoon to break it into smaller pieces. Sprinkle some salt, cinnamon, coriander, and pepper. Keep stirring for about half a minute.
- Mix in the cabbage and onion; put a lid on the pan and let it cook for about 3 minutes. Gently add the raisins and tomato sauce; cover and cook until the cabbage is a bit soft but still has some crunch, around 3 minutes. Take the pan off the heat and sprinkle some parsley on top. Serve the dish with rice.
Summary:
- Calories: 1927 kcal
- Fat: 149 g
- Protein: 86 g
- Carbs: 59 g
- Potassium: 2874 mg
- Magnesium: 179 mg