I love a dish I can make ahead and package for road trips and this is one of ’em! This beef and slaw-like salad is tasty served hot or cold – making it a perfect make-ahead recipe.
Let’s Gather Our Ingredients:
1 pound THINLY SLICED LEAN BEEF
2 cloves GARLIC
1 cup CHOPPED PHICKLES STIX
1 cup CHOPPED FRESH CARROT
1 ENGLISH CUCUMBER or 2 PERSIAN CUCUMBERS
1 stalk LEMONGRASS
1/2 tsp (or more to taste) CRUSHED RED PEPPER FLAKES
1 Tbsp LIGHT BROWN SUGAR
2 Tbsps SOY SAUCE
2 Tbsp PHICKLES MOPPIN’ SAUCE
1 Tbsp WORCHESTERSHIRE SAUCE
1 Tbsp OLIVE OIL
Salt & Black Pepper
The outer layers of the lemongrass are tough and fibrous so you’ll need to peel the fibrous layers away and cut off the ends. We want to use the white core of the lemongrass. Finely chop the core of the lemongrass and set aside.
Zest the lime and put it and half it’s juice in a bowl with all the soy sauce, Moppin’ Sauce and Worcestershire sauce.
Heat a Tbsp of olive oil in a non-stick pan to medium high heat and add the thinly sliced lean beef. Cook for 2-3 minutes leaving the beef alone – NO STIRRING! Next, add the chopped lemongrass, garlic and red pepper flakes. Cook for 1-2 more minutes, while stirring. Transfer the cooked beef to the bowl of marinade and stir to coat all the meat.
Peel the raw carrot and grate or chop into small bite-sized sticks. Chop a cup of the pickled carrots.
Slice the cucumber(s) into small bite-sized half circles. In a bowl, whisk the sugar and juice of the remaining half of the lime. Add the raw carrots, the pickled carrots, the cucumber and a pinch of salt and pepper. Mix to coat the veggies with the marinade and let sit for at least 5 minutes. Once all ingredients are cooled, add the veggie mixture to the beef mixture and toss.
This dish can be served over ramen noodles or rice, but I prefer it alone or with some chopped, raw cabbage mixed in like the following photo for less carbs and no gluten. I like to portion it into individual lidded containers in my fridge for a quick and easy healthy meal on the go!
Happy, Healthy & PHUN Eating, Y’all!