Korean Beef on Tahini Turmeric Slaw

It has been so long since I posted a recipe so I just had to let you know - I AM STILL HERE! Life happens and the last 6 months have been busy as I was overly blessed with 3 grandchildren all in a row! #3-three&under makes for a very busy life, but oh those hugs 🥰. I have learned to make healthy baby food and will add that to the list to share later, but for now, here is a recipe to start your year out with a new healthy dinner to add to your menu planning. Enjoy!

I set out on this adventure after having a similar dish at a local restaurant that serves all healthy paleo food and specializes in “Bowls”. You pick out your base from different salads, rice, etc., and then you pick your protein topping and lastly your dressing, pretty much my favorite way to eat!

This is simple to make, the slaw base is super good so make enough of that for leftovers, and the dressing will make enough to use on another salad creation of your choice.

INGREDIENTS -

For the Korean Beef -
1.5 lbs organic ground beef
1/4 cup coconut aminos (or tamari/soy sauce)
4 cloves garlic, minced
1 2-inch piece ginger, finely grated or minced
2 Tbsp honey
2 Tbsp sesame oil
1/2 cup red onion, finely diced

For the Tahini Turmeric dressing -
1/4 cup tahini
1/3 cup lemon juice
1/3 cup water
1 Tbsp maple syrup
1 tsp fresh ginger - peeled and minced
2 cloves garlic, minced
1 Tbsp olive oil
1/4 tsp salt
1 tsp turmeric
A pinch of pepper

Garnish - Avocado, Cilantro, or any other favorites

For the slaw -
++ I didn’t measure any of the slaw ingredients, it was just like throwing together a cabbage salad or slaw, so make it as small or as large as you like. Leftovers are always good! ++
Shredded green cabbage
Shredded carrots
Radishes (to add some zest)
Jalapeno, minced (optional for a mild kick)
Fresh cilantro

Instructions -

For the coleslaw I didn’t list any amounts so you can pick your favorites to add more of and/or less of. If you would like a shortcut you can purchase a bag of pre-mixed coleslaw (no judgement here), although it isn’t as good but sometimes you gotta do what you gotta do! I get it! Mix all of the coleslaw ingredients together . Set aside the coleslaw in the frig to stay cool.

Add all of the dressing ingredients into a blender or food processor and blend until smooth. If you find the dressing is too thick for your liking you can add a little bit of water. If you have leftovers, the dressing can be stored in a mason jar in the refrigerator for up to a week, shaking well before you use it again.

For the Korean Beef, whisk together in a small bowl the coconut aminos, garlic, ginger, and honey and set aside. Add the sesame oil to a heavy duty pan (cast iron works great) , and heat to medium high. Add the ground beef and cook for a few minutes and then add the onion. Cook until the beef is no longer pink, then stir in the dressing, continuing to stir until it is warm through.

To assemble your perfect bowl, place the slaw at the bottom, top with the Korean Beef, and garnish. Sit back and enjoy!