| 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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