Meet the Sullivans: Thai Beef Cabbage Cups

September 25, 2011

Thai Beef Cabbage Cups

We made these last week for a quick weeknight dinner. I've made lettuce wraps before using iceberg lettuce, and let me tell you, the cabbage leaves work so much better than the lettuce! The wraps / cups stayed together very nicely in the sturdy little cabbage leaves. I actually think I'll start using cabbage leaves instead of taco shells. We like the flavor a lot too. It was the perfect amount of spicy for me. I skipped the fish sauce because it just didn't seem appetizing to me.
Thai Beef Cabbage Cups 
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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 I skipped this ingredient.
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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