Yield: 4 servings
Measure | Ingredient |
---|---|
½ cup | Minced onion |
1 tablespoon | Minced garlic |
1 teaspoon | Safflower oil |
1 pounds | Extra lean ground beef |
3 tablespoons | Thai fish sauce |
2 \N | Serrano or jalapeno chiles |
\N \N | Seeded and minced |
¼ cup | Thai palm sugar |
¼ cup | Chopped cilantro |
¼ teaspoon | Cumin |
⅓ cup | Finely chopped raw peanuts |
½ cup | Oranges -- peeled and |
\N \N | Chopped |
8 larges | Lettuce leaves |
1. In a wok or large skillet over medium-high heat, saute onion and garlic in oil until soft (about 5 minutes). Add beef and continue cooking for 2 minutes.
2. In a small bowl mix together fish sauce, chiles, and palm sugar until smooth. Pour into wok and cook until liquid evaporates (5 to 7 minutes).
Stir in cilantro, cumin, and peanuts. Cook 2 more minutes.
3. Remove from heat and stir in oranges. Place a generous helping of beef mixture on each lettuce leaf, roll lightly, and serve immediately.
Recipe By : the California Culinary Academy From: Emory!hpclbis.Cup.Hp.Com!juliar@sdate: Thu, 17 Mar 94 16:11:22 -0800