Blended Asian Beef Bowl with Cucumber-Carrot Salad

Chef Katie Cavuto
Philadelphia

Blending mushrooms with ground beef gives this bowl a more plant-forward spin. The flavors are amped up with Asian seasonings, including sesame oil, soy sauce, rice wine vinegar and ginger, with crushed red pepper flakes providing a bit of heat. A garnish of chopped cashews adds crunch.

Steps

1. Prepare cucumber carrot salad: In large bowl, whisk together rice wine vinegar, lime juice, honey, sesame oil and lime zest. Season with salt and pepper. Add the cucumber and carrot; toss together and set aside.
2. Prepare blended beef saute: In small bowl, whisk together honey, soy sauce, vinegar, sesame oil red pepper flakes and ginger; set aside.
3. Heat 1 tablespoon avocado oil in large skillet over medium-high heat. Add mushrooms; sauté 2 to 3 minutes or until brown. Remove mushrooms from pan and set aside.
4. In same skillet, heat remaining 1 tablespoon oil. Add onion and garlic; cook until fragrant, about 2 minutes. Add ground beef and cook until browned, about 3 to 5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
5. Add mushrooms back to skillet and stir to combine. Stir in reserved sauce mixture; simmer until heated through, about 2 minutes.
6. To serve, spoon rice into bowl; top with mushroom mixture and garnish with cilantro and cashews. Spoon some cucumber and carrot salad on the side.

Photo courtesy of The Mushroom Council