Wednesday, April 6, 2011

Asian inspired ground beef

I've been on a hunt for ground beef recipes because our CSA provides a lot of ground beef and one can eat chili and burgers so many times.

It's probably just me. :)  I really have trouble eating the same dish multiple times and if I've made it once, unless it's requested again I probably will forget about the dish. I know, it is very odd.  But, I like to make new things and try new flavors - hence the blog.  So, that I can recall a really good dish and do it up again.  And, you thought I was writing for you. uh?

Ok. I was writing for anyone who is willing to put up with my random moments of writing. And for the people I love who really don't need to hear about me going on and on and on about food. ;)

The thing I love about this dish is that you can add any veggie you want to it and I had some cabbage and spinach.  So, I tossed it in.  The original recipe is from This Primal Life which I haven't tried anything but this recipe.  It looks cool and I'm hoping to wander around her site some more.

Asian Ground Beef

1 lb. ground beef
3 tablespoons butter/ghee
1 bell pepper, sliced - red/yellow/orange - something to make it pretty
1 carrot, cut into matchsticks
1 small onion, sliced
3 cloves garlic, minced
2 tablespoons fresh ginger, minced
1/4 cup cabbage, shredded (optional)
1/2 cup spinach, chopped (optional) 1/2 cup cilantro, chopped

3 tablespoons almond butter or peanut butter
2 tablespoons fish sauce
2 tablespoons fresh lime juice
1 tablespoon rice wine vinegar
½ teaspoon crushed red pepper (optional)

Mix the ingredients for the sauce and set aside.

In a warm skillet, melt some butter/ghee.  Add onions and cook until softened.  Add garlic and ginger, cook about a minute or so.  Add ground beef and cook until browned.

Once the beef has browned, add veggies (carrots, spinach, peppers, etc).   Once the veggies are cooked to your taste, I like it a bit on the al dente side so there is a crunch.  Add the sauce. Give a quick stir.  Turn off the stove, add the cilantro.  Serve.


Notes on the recipe:

  •  I cook my onion as I don't like the sharp bite of onion. You do not have to do so. And, in the original recipe it is not cooked early. 
  •  If using cabbage, you can put it in with the ground beef depending on how much you like cabbage. The earlier you put it in, the less the cabbage flavor will show through in the dish. Since the BF isn't a big fan of cabbage, I chopped it up into tiny bits and cooked it earlier in the process.
  • While I say use "pretty" peppers, this really isn't that attractive of a dish. Yummy! but not pretty. But, I figure taste wins! And, as long as I don't do this up for company... we're all good, right? 
  • Now, you can put these in lettuce leaves and serve. I'd suggest Boston or even the dreaded Iceburg which both have nice big leaves. But, we just ate it up right from the bowl.