Vietnamese Beef and Red Cabbage Bowl
This quick Vietnamese beef salad is served family-style in a large bowl of red cabbage and combines fresh mint, cilantro, and Fresno chile.
On a flat work surface, cut the cabbage in half.
To create a bowl, remove the majority of the interior leaves and half of the core.
Slice thinly the other half.
Slice half of the red onion thinly and finely chop the other half.
In a big skillet, heat 1 tablespoon of canola oil on medium.
Add the minced onion to the beef.
Salt and Fresno chile paprika.
Cook for 5 to 7 minutes, stirring occasionally and breaking up the beef until it is browned and crumbly.