- 6 oz sirloin steak grass fed
- 2 cups cabbage shredded
- 1 cup carrots grated
- 1 tablespoon ginger root grated
- 1/4 each bell pepper red or green cut in strips
- 1/2 each jalapeno seeded and diced
- 2 teaspoons oil canola or olive oil
- 1 each limes juice
- 1/4 cup peanuts roasted unsalted
- 1 tablespoon mint leaves
- Cook the steak on the stove in a pan or on the BBQ grill to your desired temperature. For medium to medium rare it usually takes about 8 minutes. Remove from the heat, allow to "rest" for 5 minutes, then cut in slices.
- Meanwhile, make the salad. Toss the cabbage, carrots, ginger, pepper strips, oil, and lime juice together. Divide between two bowls.
- Top the salad with the steak strips, peanuts, jalapeno slices, and mint leaves. Serve immediately. You can easily add brown rice or a baked potato for a more hearty meal.
Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Art, holds a master’s degree in Food Business from the Culinary Institute of America, 2 art certificates from UC Berkeley Extension, and runs a food photography studio where her love is creating fun recipes.
Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest in nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.