Thai beef on orange slices
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | larges | Navel oranges |
| ½ | small | Onion; minced |
| 3 | Cloves garlic; minced | |
| 1 | tablespoon | Water |
| ½ | teaspoon | Oil |
| 8 | ounces | Extra-lean ground round beef |
| 1 | small | Jalapeno pepper; seeded and minced (wear plastic, gloves, when handling) |
| 2 | tablespoons | Packed brown sugar |
| 1 | tablespoon | Reduced-sodium soy sauce |
| ½ | teaspoon | Cider vinegar |
| 2 | tablespoons | Minced fresh cilantro |
Directions
Peel the oranges. Cut each crosswise into 4 thick slices. Arrange on a platter.
In a 10" no-stick skillet, combine the onions, garlic, water, and oil.
Cook, stirring frequently, over medium-high heat for 3 minutes, or until the onions are soft but not browned. Add the beef. Cook and stir for 5 minutes, or until the beef is no longer pink. Add the peppers, brown sugar, soy sauce, and vinegar. Cook, stirring frequently, for 3 minutes, or until the liquid evaporates. Add the cilantro. Stir well to combine. Top each orange slice with the beef mixture.
Makes 16 servings (appetizer) or 4 servings (light dinner) To freeze, pack the cooled cooked beef in 3 freezer-quality plastic container. Freeze for up to 3 months. To use, thaw overnight in the refrigerator. To serve: Microwave on high power for 5 minutes, or until hot.
NOTES : This traditional Thai snack-spicy ground beef served on orange slices makes an unusual and refreshing appetizer. For authentic flavor, substitute Thai fish sauce for the soy sauce. In Asian stores or most supermarkets, fish sauce costs less than $1 per 16-ounce bottle.
Recipe by: Prevention's Freezer Cookbook - For the Freezer Posted to EAT-LF Digest by SuzyWert@... on Jun 8, 1999, converted by MM_Buster v2.0l.