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.
Thai Beef Cabbage Cups
In Thailand, the spicy ground beef mixture is called larb. Serve with lime wedges.
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Total: 27 Minutes
- Calories: 292
- Fat: 16.7g
- Saturated fat: 5.4g
- Monounsaturated fat: 7.3g
- Polyunsaturated fat: 2.4g
- Protein: 25.4g
- Carbohydrate: 10.9g
- Fiber: 2.4g
- Cholesterol: 74mg
- Iron: 3.1mg
- Sodium: 516mg
- Calcium: 51mg
- 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
- 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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