Thai beef and chiles with orange
4 servings
Ingredients
| Quantity | 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 | Serrano or jalapeno chiles | |
| 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 |
| Chopped | ||
| 8 | larges | Lettuce leaves |
Directions
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