The Blended Asian Beef Bowl with cucumber and carrot salad is the perfect combination of meat and veggies, bursting at the seems with ethnic flavor. You won't want to miss this dish--grab your chopsticks and get cooking!

The Blended Asian Beef Bowl with cucumber and carrot salad is the perfect combination of meat and veggies, bursting at the seems with ethnic flavor. You won't want to miss this dish--grab your chopsticks and get cooking!
The Blended Asian Beef Bowl with cucumber and carrot salad is the perfect combination of meat and veggies, bursting at the seems with ethnic flavor. You won't want to miss this dish--grab your chopsticks and get cooking!
Cucumber and Carrot Salad
In a small bowl, whisk together honey, soy sauce, sesame oil, red pepper flakes and ginger.
Heat one tablespoons of avocado oil in a large skillet over medium high heat. Add the mushrooms and sauté for 2-3 minutes, to brown. Remove the mushrooms from the pan and set aside.
In the same pan, add the remaining oil along with the onion and garlic and cook until fragrant, about 2 minutes. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
Add the mushrooms back to the pan and stir to combine.
Stir in the sauce and simmer until heated through, about 2 minutes.
Serve immediately, with the rice. Garnish with cilantro and cucumber and carrot salad.
Cucumber and Carrot Salad: In a large bowl, whisk together the rice wine vinegar, lime juice, lime zest, honey and sesame oil. Season with salt and pepper. Add the cucumber and carrot to the bowl and toss together.
*to chop the mushrooms, pulse in a food processor, stems and caps, until they form a ground-beef like texture.The Blended Asian Beef Bowl with cucumber and carrot salad is the perfect combination of meat and veggies, bursting at the seems with ethnic flavor. You won't want to miss this dish--grab your chopsticks and get cooking!
Cucumber and Carrot Salad
In a small bowl, whisk together honey, soy sauce, sesame oil, red pepper flakes and ginger.
Heat one tablespoons of avocado oil in a large skillet over medium high heat. Add the mushrooms and sauté for 2-3 minutes, to brown. Remove the mushrooms from the pan and set aside.
In the same pan, add the remaining oil along with the onion and garlic and cook until fragrant, about 2 minutes. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
Add the mushrooms back to the pan and stir to combine.
Stir in the sauce and simmer until heated through, about 2 minutes.
Serve immediately, with the rice. Garnish with cilantro and cucumber and carrot salad.
Cucumber and Carrot Salad: In a large bowl, whisk together the rice wine vinegar, lime juice, lime zest, honey and sesame oil. Season with salt and pepper. Add the cucumber and carrot to the bowl and toss together.
*to chop the mushrooms, pulse in a food processor, stems and caps, until they form a ground-beef like texture.These are just a few of the tasty recipes featuring Monterey Mushrooms Sizzling Sautés. Our Sizzling Sautés recipes will ensure you are enjoying quality food in no time flat. Sizzling Sautés are versatile and work well as a stand-alone side dish, meat replacement, or meat complement.
If you want to spend less time cooking and more time enjoying incredible meals, you can find more recipes and learn more about our Sizzling Sautés in our free cookbook.
If you can’t find Monterey Mushrooms Sizzling Sautés in your favorite grocery store, visit our Where to Buy page to see what stores carry them near you.
Comment