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Ground beef with Asian slaw: An Asian-flavored treatment for ground beef on Epicurious.com inspired this quick and tasty dish. We added a crispy slaw to round out the meal. |
8 leaves napa cabbage, finely julienned
2 carrots, shredded
2 tablespoons sesame oil
1 tablespoon each: canola oil, lime juice, rice wine vinegar
1 teaspoon each: mirin, soy sauce
1/4 teaspoon salt
Fresh cilantro leaves
1. Heat water to a boil in a saucepan over high heat; stir in rice and salt. When water returns to a boil, reduce heat to a simmer. Cover; allow to simmer, 20 minutes.
2. Meanwhile, for the sauce, whisk the lime juice, Worcestershire, sugar, soy sauce, ginger, garlic and cayenne together in a small bowl.
3. Heat a large skillet over medium-high heat; cook the ground beef until browned, breaking it up with a spatula, 8 minutes. Drain off excess fat; stir in the sauce. Lower heat to a simmer; allow to simmer so that flavors marry, 3 minutes.
4. For the slaw, place napa cabbage and carrots in a large bowl. Whisk the remaining ingredients (except cilantro) together in a bowl; toss with the vegetables. Serve the slaw over the rice, topping with the beef. Sprinkle with cilantro.
Nutrition information:
Per serving: 459 calories, 16 g fat, 4 g saturated fat, 59 mg cholesterol, 50 g carbohydrates, 27 g protein, 1,000 mg sodium, 2 g fiber.
jxgray@tribune.com
2 carrots, shredded
2 tablespoons sesame oil
1 tablespoon each: canola oil, lime juice, rice wine vinegar
1 teaspoon each: mirin, soy sauce
1/4 teaspoon salt
Fresh cilantro leaves
1. Heat water to a boil in a saucepan over high heat; stir in rice and salt. When water returns to a boil, reduce heat to a simmer. Cover; allow to simmer, 20 minutes.
2. Meanwhile, for the sauce, whisk the lime juice, Worcestershire, sugar, soy sauce, ginger, garlic and cayenne together in a small bowl.
3. Heat a large skillet over medium-high heat; cook the ground beef until browned, breaking it up with a spatula, 8 minutes. Drain off excess fat; stir in the sauce. Lower heat to a simmer; allow to simmer so that flavors marry, 3 minutes.
4. For the slaw, place napa cabbage and carrots in a large bowl. Whisk the remaining ingredients (except cilantro) together in a bowl; toss with the vegetables. Serve the slaw over the rice, topping with the beef. Sprinkle with cilantro.
Nutrition information:
Per serving: 459 calories, 16 g fat, 4 g saturated fat, 59 mg cholesterol, 50 g carbohydrates, 27 g protein, 1,000 mg sodium, 2 g fiber.
jxgray@tribune.com
