| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Seafood, Grains | Thai | 4 | Servings | |
INGREDIENTS
| 1/2 | c | Minced onion |
| 1 | tb | Minced garlic |
| 1 | ts | Safflower oil |
| 1 | lb | Extra lean ground beef |
| 3 | tb | Thai fish sauce |
| 2 | Serrano or jalapeno chiles | |
| Seeded and minced | ||
| 1/4 | c | Thai palm sugar |
| 1/4 | c | Chopped cilantro |
| 1/4 | ts | Cumin |
| 1/3 | c | Finely chopped raw peanuts |
| 1/2 | c | Oranges — peeled and |
| Chopped | ||
| 8 | lg | Lettuce leaves |
INSTRUCTIONS
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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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