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Thai Beef Cabbage Cups

Photo: John Autry
Hands-on time 27 mins
Total time 27 mins
Yield

Serves 4 (serving size: 2 filled cabbage leaves)

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

Nutrition Information

  • calories 292
  • fat 16.7 g
  • satfat 5.4 g
  • monofat 7.3 g
  • polyfat 2.4 g
  • protein 25.4 g
  • carbohydrate 10.9 g
  • fiber 2.4 g
  • cholesterol 74 mg
  • iron 3.1 mg
  • sodium 516 mg
  • calcium 51 mg

How to Make It

  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.