Thai Beef Cabbage Cups

Thai Beef Cabbage Cups Recipe
Photo: John Autry
In Thailand, the spicy ground beef mixture is called larb. Serve with lime wedges.

Yield:

Serves 4 (serving size: 2 filled cabbage leaves)

Recipe from

Recipe Time

Hands-on: 27 Minutes
Total: 27 Minutes

Nutritional 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

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

Preparation

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.

Note:

Karen Levin,

October 2011
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