Thai Beef Salad

This tangy and sweet beef mixture is the perfect topper for a salad. The spicy pickled radishes and microgreens add nutrition and tons of flavor, making this a healthy crowd-pleaser. 

Ingredients for Pickled Veggies: 
1 package of radish; thinly sliced rounds
2 carrots; thinly sliced rounds
3/4 cup apple cider vinegar
3/4 cups of water
3  tablespoons of raw honey
2 teaspoons of salt
1/2 teaspoon of red pepper flakes
2 garlic cloves


Instructions for Pickled Veggies:
Pack thinly sliced carrot rounds and thinly sliced radish rounds into a pint sized canning jar. 
Top the carrots and radish with the garlic and chili flakes.
In a small saucepan combine vinegar, water, honey and salt over medium heat. Stir occasionally and allow this brine to come to a boil. 
Our over the mixture of radishes and carrots, CAREFUL WITH THIS BOILING MIXTURE.  
Let the mixture cool to room temperature before eating. Can be stored in the fridge for 7 days, sealed.

Ingredients for Thai Beef:

1 Duncan Farms Ground Beef Package
3 tablespoons of soy sauce OR liquid aminos ( we have been using this as a soy sauce substitute and have been really enjoying this. We find if you do sub you may have to use a little more salt) 
2 green onions sliced, keep whites and greens separate
2 cloves of garlic minced
1 tablespoon of minced ginger 
3 tablespoons of lime juice
2 tablespoons of water 
1 tablespoon of fish sauce 
2 tablespoons of sugar 
1/2 teaspoon of crushed chili flake 
Duncan Farms Lettuce Blends 
Sweet City Micros (optional)

Instructions for Thai Beef

In a skillet over medium, high heat add ground beef, the whites of the green onions, garlic and ginger. Brown meat, breaking it into pieces, about 7 minutes. Once cooked add 1 tablespoon of soy sauce and 1 tablespoon of lime juice, stir and take off the heat. 

  While your beef is cooking make your sauce to drizzle over your salad bowl. In a separate bowl mix 2 tablespoons of lime juice, 2 tablespoons of soy sauce, 2 tablespoons of water, 1 tablespoon of fish sauce, 2 tablespoons of sugar and 1/2 teaspoon of chili flakes. Whisk until sugar is dissolved.

Serve the meat on Duncan Farms salad blends, top with the pickled veggies and drizzle some of the sauce over the whole thing. Garnish with Sweet City Microgreens, we recommend the broccoli microgreen for this recipe. You can also serve this same mixture over white rice instead of salad.