Ingredients
1 tsp Crushed garlic
1/4 cup Brown rice & quinoa
2 Tbsp Coconut aminos seasoning
1 Tbsp Extra virgin olive oil
110g Stir fry beef
1/2 med Beetroot
1/2 sml Carrot
2 handful fresh coriander
3/4 cup Purple cabbage
2 Tbsp Apple cider vinegar
1 tsp Maple syrup
Methods
Instructions:
Prepare the brown rice and quinoa as per the packet instructions.
Thinly slice red cabbage, then julienne, or grate both the carrot and beetroot before adding all to the salad bowl. Pick the coriander leaves from their stalks and add them to the salad.
Crush roughly 2-3 garlic cloves and add to a pan on medium heat with the olive oil and beef strips. Season the beef strips with salt and pepper, then let beef cook until reaching desired rareness.
While the beef strips are cooking, add the dressing ingredients to a jar (maple syrup, coconut amino dressing and apple cider vinegar) before mixing.
Mix the cooked rice and quinoa through the salad. Remove the beef strips from the pan once cooked and top the salad. Serve by pouring over the dressing.
Season with salt and pepper as desired - Enjoy!
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