Thai Beef Cabbage Cups

By tonyglib

Karen Levin, Cooking Light

OCTOBER 2011

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

Step 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. 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.