Beef with Daikon & Haricot Verts


This is total comfort food for me! My mom did not cook a lot but one of my favorites that she did cook was this beef with daikon over rice.   Daikon is an Asian radish that looks like a large white carrot.   When Daikon was not available, she would use string beans instead.  Since I planned to serve Haricot Vert on the side, I decided to save a pot to clean and just add it to the skillet with the beef and daikon.

In this recipe, I’ve adapted her ingredients to make them Whole 30 compliant.  I served it over cauliflower rice instead of regular rice.  The recipe is enough for 4 people with a little  leftover.


  • 1T evoo, to coat the pan
  • 1 onion, chopped
  • 2lb grass fed ground beef
  • 3 garlic cloves, minced
  • 1t sea salt & 1/2t black pepper, or to taste
  • ~2T Coconut aminos (soy sauce can be used in place of coconut aminos if not on Whole 30/paleo/GF)
  • 2 daikon, peeled and cubed or sliced into small chunks
  • 1-2 tomatoes, chopped
  • 2-3c Haricot verts or string beans, trimmed and chopped into bite size pieces (or left whole if you prefer)


  • In a large skillet on med heat, add evoo
  • Add onion and stir
  • As the onion starts to get tender, add beef, breaking it up as it cooks
  • Add garlic, salt, pepper and pour the coconut aminos evenly over the beef
  • As the beef browns add daikon and tomatoes and stir to incorporate
  • Add the lid and cook for 5-10 min until the daikon gets tender (Tip: when the daikon starts to lose its white opaque appearance (as pictured above), it’s a sign it’s getting tender)
  • Add the green beans, stir the mixture and place the lid back on the skillet for an additional 5 min

Enjoy over rice or cauliflower rice








2 thoughts on “Beef with Daikon & Haricot Verts

  1. Pingback: Whole 30 – Day 25 | Find the Time to Cook

  2. Pingback: Whole 30 – Day 27 | Find the Time to Cook

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