Creamy Pickled Beef Bowl
Creamy Pickled Beef Bowl
Ingredients
For the Quick Pickles
- 1 cucumber, sliced
- 3 tablespoons red onion, sliced
- 1 jalapeño, sliced
- 2 tablespoons rice vinegar
- 1 tablespoon white vinegar
- 1 tablespoon lime juice, from 1/2 lime
- 1 teaspoon honey
- 1 teaspoon pickle juice
- 1/4 teaspoon salt, or to taste
For the Beef
- 8 ounces ground beef 93/7
- 2 teaspoons soy sauce
- 1/4 teaspoon salt, as needed
- 1/4 teaspoon pepper, as needed
- 1/2 teaspoon garlic powder, as needed
- 1/2 teaspoon smoked paprika, as needed
For the Creamy Dressing
- 3 tablespoons nonfat Greek yogurt
- 1 teaspoon yellow mustard
- 1 teaspoon sugar-free ketchup
Instructions
- 1
In a large deli container, combine the sliced cucumber, sliced red onion, sliced jalapeño, rice vinegar, white vinegar, lime juice, honey, and pickle juice. Add a pinch of salt. Shake or mix well until the honey dissolves.
⏱️ 3 min
- 2
Let the cucumber mixture sit for 15 to 30 minutes to quick-pickle the vegetables.
⏱️ 30 min
- 3
While the vegetables are pickling, heat a pan over medium-high heat. Add the ground beef and season with salt, pepper, garlic powder, and smoked paprika.
⏱️ 1 min
- 4
Cook the ground beef, breaking it up with a spoon, until it is browned and cooked through.
⏱️ 7 min
- 5
Stir in the soy sauce and toss to coat the cooked beef. Remove from heat and let the beef cool slightly.
⏱️ 2 min
- 6
Once the cucumbers have softened from pickling, add the nonfat Greek yogurt, yellow mustard, and sugar-free ketchup to the deli container with the pickled vegetables.
⏱️ 1 min
- 7
Mix the contents until the vegetables are lightly coated with the creamy dressing.
⏱️ 1 min
- 8
Add the cooked beef on top of the cucumber mixture or mix it in. Taste the dish and adjust the salt or acid (more lime juice or vinegar) as needed before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Pickled Beef Bowl
For the Quick Pickles
- 1 cucumber, sliced
- 3 tablespoons red onion, sliced
- 1 jalapeño, sliced
- 2 tablespoons rice vinegar
- 1 tablespoon white vinegar
- 1 tablespoon lime juice, from 1/2 lime
- 1 teaspoon honey
- 1 teaspoon pickle juice
- 1/4 teaspoon salt, or to taste
For the Beef
- 8 ounces ground beef 93/7
- 2 teaspoons soy sauce
- 1/4 teaspoon salt, as needed
- 1/4 teaspoon pepper, as needed
- 1/2 teaspoon garlic powder, as needed
- 1/2 teaspoon smoked paprika, as needed
For the Creamy Dressing
- 3 tablespoons nonfat Greek yogurt
- 1 teaspoon yellow mustard
- 1 teaspoon sugar-free ketchup
Instructions
- 1
In a large deli container, combine the sliced cucumber, sliced red onion, sliced jalapeño, rice vinegar, white vinegar, lime juice, honey, and pickle juice. Add a pinch of salt. Shake or mix well until the honey dissolves.
⏱️ 3 min - 2
Let the cucumber mixture sit for 15 to 30 minutes to quick-pickle the vegetables.
⏱️ 30 min - 3
While the vegetables are pickling, heat a pan over medium-high heat. Add the ground beef and season with salt, pepper, garlic powder, and smoked paprika.
⏱️ 1 min - 4
Cook the ground beef, breaking it up with a spoon, until it is browned and cooked through.
⏱️ 7 min - 5
Stir in the soy sauce and toss to coat the cooked beef. Remove from heat and let the beef cool slightly.
⏱️ 2 min - 6
Once the cucumbers have softened from pickling, add the nonfat Greek yogurt, yellow mustard, and sugar-free ketchup to the deli container with the pickled vegetables.
⏱️ 1 min - 7
Mix the contents until the vegetables are lightly coated with the creamy dressing.
⏱️ 1 min - 8
Add the cooked beef on top of the cucumber mixture or mix it in. Taste the dish and adjust the salt or acid (more lime juice or vinegar) as needed before serving.
⏱️ 1 min