Thai Beef Cabbage Cups

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)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 27 Minutes
Total: 27 Minutes

Nutritional Information

Amount per serving
  • 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

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. 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. 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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