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.
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.
Flavors were delicious but was quite cumbersome to eat as directed. Made cabbage beef roll-ups instead; stirred the peanuts in with the beef mixture and literally made like a soft taco. I will make this again, but not try and be so fancy about it with the Cabbage-Cups. This would be a 5 star recipe but...
the only thing i did differently was strain the meat in a colander before mixing in the sauce. I also use Truvia instead of sugar, just because its a good subsitute, and you gotta cut back where ya can!
We enjoyed it, but it didn't hold a candle to most of the Thai dishes that we love. The fish sauce flavor comes through clearly, which didn't bother us, but it will for some. I wish it was more limey. I sauted the onions too, and cut back on ginger because it's not a fave in this house. I used savoy cabbage, which worked very well and didn't require blanching. Omitted peanuts. We used sriracha as a condiment and ate them like lettuce wraps. Probably should've served them lime wedges on the side.
I'm not sure where I went wrong, but I did not love this recipe. I thought the fish sauce was a little overpowering. The BF did like it a lot, but for me, I would tweak it next time and use more ginger and less fish sauce.
This was a big hit at our house. I used lettuce rather than cabbage because my SO doesn't like cabbage and I sauteed the onions with the beef because I can't eat raw onions. I also forgot to add the peanuts on the first night and it was great even without them (but definitely better with them). The peanuts add close to 100 calories per serving, so if you want to trim the calories a little more, you could leave them out and the recipe would still be very good. Next time, I think I will use green onions rather than red.
I made a vegetarian version of this recipe, using soy crumbles instead of beef. I added 12 ozs of frozen soy crumbles and one cup frozen corn to replace the one pound of sirloin. Otherwise I made the recipe as directed. I forgot to buy unsalted peanuts and I am sure they would have added even more flavor. I did notice that the recipe calls for green cabbage which is what I purchased. However, the photo accompanying the recipe shows Napa cabbage. I think the Napa cabbage would have been a better choice and I will use that kind of cabbage next time. A delicious and easy to make Thai dish!
The inspiration for using this recipe was having a bag of organic
Thai mixed veggies in the freezer to use as a side dish. Used whole wheat wraps (110 kcal) which increased the calories but still fine for dinner. Really like the mix of flavors but would increase the garlic and ginger next time. Thickened the sauce with 1/2 tsp cornstarch with a bit of water.
This was great and very easy to make! I followed some of the suggestions and blanched the cabbage leaves and we liked it that way. I also tossed the onions, cilantro and sauce into my pan after the beef cooked to save 1 less bowl, and my onions got cooked a little - but we liked it that way.
I used the leftover cabbage and made the Cranberry Almond Coleslaw on this site to serve on the side - yum yum!
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!