Creamy Pickled Beef Bowl

Ingredients

Quick Pickle

• 1 cucumber (300g), sliced
• 3 tbsp red onion (30g), sliced
• 1 jalapeño (15g), sliced
• 2 tbsp rice vinegar (30g)
• 1 tbsp white vinegar (15g)
• 1 tbsp lime juice (15g, from 1/2 lime)
• 1 tsp honey (7g)
• 1 tsp pickle juice (5g)
• Salt, to taste

Beef

• 8 oz 93/7 ground beef (227g)
• 2 tsp soy sauce (10g)
• Salt, to taste
• Black pepper, to taste
• Garlic powder, to taste
• Smoked paprika, to taste

Creamy Sauce

• 3 tbsp nonfat Greek yogurt (45g)
• 1 tsp yellow mustard (5g)
• 1 tsp sugar-free ketchup (15g)

Instructions

1. In a large deli container, combine the sliced cucumber, sliced red onion, sliced jalapeño, rice vinegar, white vinegar, lime juice, honey, salt, and pickle juice. Shake or mix well until the honey dissolves, then let sit for 15-30 minutes to quick-pickle.
2. In a pan over medium-high heat, add the ground beef and season with salt, pepper, garlic powder, and smoked paprika. Cook until browned, then finish with the soy sauce, toss to coat, and let the beef cool slightly.
3. Once the cucumbers have softened, add the nonfat Greek yogurt, yellow mustard, and sugar-free ketchup to the deli container and mix until the vegetables are lightly coated.
4. Add the cooked beef on top of the cucumber mixture or mix it in, then taste and adjust salt or acid as needed before serving.