Well, kids, at this point it looks like most recipes going forward will be either a salad or a hunk of meat on the grill. It’s just that time of year. So here’s another lettuce-based dish for you.
I don’t do much with ground beef beyond the expected: burgers, chili, lettuce-leaf tacos. Lately I’ve been seeing it more as a great convenience resource, but in order to take advantage of that, I have to let my hard-and-fast rules about it disappear.
I browsed Epicurious.com for some suggestions and came across this. I liked the idea of it, but thought I’d add some veggies for color and nutrients and, of course, omitted the sugar. I thought it was a great change of pace, kind of like an Asian-esque taco salad. This will taste best on sturdier greens like romaine, tat soi, mizuna, baby chard, frisée, and arugula.
2 Tbsp. sesame seeds
2 lbs. ground beef or bison
kosher salt and fresh ground pepper, to taste
2 garlic cloves, minced
dash of cayenne pepper
2 Tbsp. Worcestershire sauce
2 Tbsp. wheat-free tamari
1 lime, juiced
1 large carrot, peeled and grated
1/2 head red cabbage, sliced thinly into ribbons
1 bunch scallions, sliced thinly
1/2 cup cilantro leaves, chopped
1 Tbsp. sesame oil
1) While large skillet is heating up, pour sesame seeds in. Do not let the pan out of your sight! The seeds will toast very quickly. When the seeds are beginning to brown, shake pan to prevent scorching. When they are golden, remove them from the pan to a plate.
2) Add ground beef or bison to pan, breaking up large pieces with a spoon. Season to taste with S&P. When meat is no longer pink, stir in cayenne and garlic until fragrant, about 30 seconds. Then add Worcestershire sauce, lime juice, and tamari, stir to combine, and turn off heat.
3) Meanwhile, add lettuce, carrot, cabbage, scallions, and cilantro to a large bowl. Right before serving, toss greens with sesame oil. Plate the veggies and top with lots of beef. Garnish with sesame seeds.