This delicious beef sauté makes for an easy work lunch if prepped the night before. This could be made into taco bowls, lettuce wraps, or eaten as is. Serves 2.

INGREDIENTS:

1 package of grass-fed ground beef
2 Tbsp olive oil

¼ tsp cumin

¼ tsp garlic powder

¼ tsp oregano

¼ tsp chili powder

½ tsp JF Spicy Salt

½ head of cauliflower, chopped

¼ white onion, sliced thinly on the mandolin
 
Cabbage Slaw:
1 jalapeño, sliced thinly on the mandolin

½ red onion, sliced thinly on the mandolin

¼ purple cabbage, sliced thinly on the mandolin

¼ green cabbage, sliced thinly on the mandolin
2 radishes, sliced thinly on the mandolin
1 Fresno chili, chopped

¼ cup fresh cilantro, chopped

½ lime, juiced

¼ cup JF Shallot Vinaigrette
JF Spicy Salt, to taste

 

JF Shallot Vinaigrette:
¼ cup champagne vinegar
½ cup olive oil
1 Tbsp dijon mustard
1 small shallot, minced
JF Spicy Salt, to taste
Fresh cracked black pepper, to taste

PROCESS:

In a large pan, heat the 2 Tbsp of olive oil on medium-high heat. Add the ground beef and break apart using a hard edged spatula. Season with cumin, garlic powder, oregano, chili powder, and JF Spicy Salt. Once the meat is browned drain the excess liquid. Add in the chopped cauliflower and white onion. Let this cook down for 5-7 minutes. Taste for seasoning and add JF Spicy Salt to taste.
 

Shallot Vinaigrette
In a small bowl, combine the champagne vinegar, olive oil, dijon, and shallot. Whisk together until combined. Season with JF Spicy Salt and fresh cracked black pepper to taste. 

Cabbage Slaw
In a medium bowl, combine the jalapeño, red onion, purple cabbage, green cabbage, radishes, Fresno chili, and fresh cilantro. Dress with the lime juice and my JF Shallot Vinaigrette. Season with JF Spicy Salt to taste. Enjoy this on the side of the beef sauté and top with my JF Pico de Gallo and JF California Style Guacamole as well.