1 carrot, peeled and cut into matchsticks (1⁄ cup)
1 daikon radish, cut into matchsticks (1⁄cup) (TIP: If you can’t find daikon radish, regular radish works well here too.)
1 tsp sesame oil
10 oz lean ground beef
1/2 cup finely chopped red onion
3 cloves garlic, minced
1 tbsp peeled and minced fresh ginger
1 1/3 cups BPA-free canned unsalted black beans, drained and rinsed
1 tbsp reduced-sodium soy sauce
12 romaine lettuce leaves
2 tbsp chopped roasted unsalted peanuts
2 tbsp thinly sliced scallions
In a medium bowl, whisk together vinegar, 1 tbsp honey and salt. Add carrot and radish; toss to coat. Cover and transfer to refrigerator to marinate until tender and chilled, at least 2 hours or overnight.
Heat a large nonstick skillet on medium and brush with oil. Add beef and sauté until no longer pink, about 5 minutes. Push beef to one side of skillet. To other side, add onion, garlic and ginger; sauté until onion softens, about 2 minutes.
Add beans, soy sauce and remaining 1/2 tsp honey and stir all ingredients together; simmer for 3 minutes, stirring occasionally.
Drain liquid from slaw. Fill each lettuce leaf with 1/4 cup beef-bean mixture; top with slaw. Garnish with peanuts and scallions.
Serving Size: 3 lettuce leaves, 3/4 cup beef mixture, 1/2 cup slaw
Brushing the meatloaf with a mix of hoisin sauce and ketchup keeps it from drying out in the oven while also adding an extra layer of savory umami flavor. To prevent the slaw from becoming soggy, toss the veggies with the dressing just before serving. To get this dish on the table quickly on a weeknight, you can shape the meatloaf the night before; cover with plastic wrap, then brush with the glaze and bake the next day.
Quick-pickled vegetables are stacked over soy- and-lime-spiked chicken burgers. A fast and easy homemade ketchup adds a sweet-tart kick without the excess sugar that normally comes with store-bought ketchup.