Banish ground beef doldrums
(MCT) — I don’t much like cooking with ground meat. It’s supereasy, of course. Just toss in the skillet and brown, then proceed with spices, sauces, chopped vegetables, etc.
But for a weeknight supper, I’d rather saute some chicken or cook pasta. Faced with a pound of ground beef or chicken, I’d prefer to make meatballs or meatloaf, but either takes too long.
Maybe that aversion was really boredom. Because when I stumbled upon an Asian-flavored treatment for ground beef on Epicurious.com, the flagging spirit and taste buds were stimulated.
GROUND BEEF WITH ASIAN SLAW
Prep: 15 minutes
Cook: 25 minutes
Note: The sauce is adapted from a spicy beef salad on Epicurious.com.
2 cups water
1 cup white rice
1/2 teaspoon salt
1/4 cup fresh lime juice
1 tablespoon each: Worcestershire sauce, sugar, soy sauce
2 teaspoons minced fresh ginger
1 garlic clove, minced
1/4 teaspoon cayenne
1 pound lean ground beef (or chicken, turkey or pork)
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.