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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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In Thailand, the spicy ground beef mixture is called larb. Serve with lime wedges. Ingredients:
2 1/2 teaspoons dark sesame oil, divided |
2 teaspoons minced peeled fresh ginger |
3 garlic cloves, minced |
1 pound ground sirloin |
1 tablespoon sugar |
2 tablespoons fresh lime juice |
1 1/2 tablespoons fish sauce |
1 tablespoon water |
1/4 teaspoon crushed red pepper |
1/2 cup vertically sliced red onion |
1/2 cup chopped fresh cilantro |
8 large green cabbage leaves |
2 tablespoons finely chopped unsalted, dry-roasted peanuts |
Directions:
1. Heat a large nonstick skillet over medium-high heat. Add 2 teaspoons oil to pan; swirl to coat. Add ginger and garlic; cook 1 minute, stirring constantly. Add beef; cook 5 minutes or until browned, stirring to crumble.
2. Combine remaining 1/2 teaspoon oil, sugar, and next 4 ingredients (through pepper) in a large bowl. Add beef mixture, onion, and cilantro; toss well. Place 2 cabbage leaves on each of 4 plates; divide beef mixture evenly among leaves. Top each serving with 1 1/2 teaspoons peanuts.
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