My wife is very inventive. I like salads (or I try to tell myself I do). This is a five spice Asian salad. Now I’ll admit up front that it probably could be a little more authentically Asian. But you guys know that we live on a budget. That means we rarely go out and buy ingredients that only work for one dish. We use what we have to achieve authentic flavors!! This is a delicious salad. It was nice to put this over lettuce instead of rice for a change. The meat is so versatile and think that’s something I love about this recipe.
As you follow us you’ll start to realize that we are ‘international eaters’. We sometimes will go an entire week only eating Italian food! The next week we are in Mexico! Lacy likes to spend time in Asia every so often and today was no exception! This can be served warm or cooled, and is sure to make your taste buds sing!
Now I mentioned earlier we don’t like to purchase odd-ball ingredients. This recipe probably has two or three things in it that you may have never purchased. Hoisin sauce is probably the most unlikely. Trust me you will find uses for it if you cook any type of Asian food. Many different Asian recipes will use this sauce including spring rolls, mu shu pork, Peking duck and barbecued pork! We will be featuring this sauce in future recipes so stay turned for that.
- 1 pound of lean ground beef
- 1 can of water chestnuts chopped
- 1 red bell pepper chopped
- 1 cup of onions chopped
- 1 teaspoon of five spice powder
- 1 tablespoon of hoisin sauce
- 3 garlic cloves
- 1 tablespoon of soy sauce
- 2 teaspoons sesame oil
- 1 head of butter lettuce
- 1 cup of rice cooked
- Low-sodium chicken broth as needed
- Cook all ingredients together until meat is thoroughly cooked and veggies are softened (pretty simple). This will take about 20-30 minutes depending on the heat level
- Add to salad as desired. I prefer to have it cold.
- Sprinkle sesame seeds for a little added crunch.