This recipe, adapted from Food and Drink, is a great early summer meal. Make the peanut-lime sauce, use half of it to marinate the beef and combine the other half with more lime juice, vinegar and honey to make the salad dressing. Thread the beef onto skewers and grill. Toss kale, cabbage, carrot and snow peas with the dressing and serve with the cooked beef skewers on top. Cook’s note: I cubed the beef instead of cutting it into strips and cooked it in an air fryer instead of grilling. I used all cabbage instead of kale and red pepper and cauliflower instead of carrots and snow peas. The original recipe also calls for a sesame brittle topping, which I omitted.

Use all-natural peanut butter. I used Nature Value sriracha and Marukan rice vinegar, which are additive-free. For more recipes using all-natural ingredients, visit Eye For a Recipe.

Get the latest Millstone stories in your inbox each evening.

Millstone News is a not-for-profit corporation and volunteer-run newspaper for the Mississippi Mills area. 

Publisher: Edith Cody-Rice; Proprietors: Edith Cody-Rice, Brent Eades. Head office: 43 Shepherd Street, Almonte

The Millstone is a volunteer-run  newspaper that does not accept paid advertising. We rely on donations to help cover operating costs. Won't you consider a small donation?