Thai Beef-and-Cabbage Salad

Combine first 4 ingredients in a small bowl, stirring with a whisk. Place 6 tablespoons juice mixture in a small bowl; reserve.

Heat 1 tablespoon oil in a large skillet over high. Add crumbled patties to pan; cook 2 to 3 minutes or until thoroughly heated and slightly crisp. Add remaining juice mixture to pan; cook 1 to 2 minutes or until liquid is absorbed.

Cook haricots verts according to package directions; cut into 1-inch pieces. Combine haricots verts, cabbage, and green onions in a bowl. Add remaining 1 tablespoon oil to reserved 6 tablespoons juice mixture. Divide cabbage mixture among 4 plates; top evenly with beef, Fresno chile, peanuts, and juice mixture. Serve with lime wedges.