• November 26, 2014

Banish ground beef doldrums with Asian-style meal

Print
Font Size:
Default font size
Larger font size

Posted: Wednesday, December 19, 2012 4:30 am | Updated: 3:04 pm, Mon Aug 19, 2013.

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. To the umami-rich dish I added a crispy slaw, featuring a vinaigrette scented with one of my favorite tastes, sesame oil.

From this exercise in tinkering, you can riff on your own. Bok choy would be a good sub for the slaw, either finely sliced small heads, or chopped and briefly sauteed larger heads. Orange or tangerine juice would be sweet subs for the lime. How about some toasted ground peanuts on top?

Ground beef with Asian slaw

Prep: 15 minutes • Cook: 25 minutes

Note: The sauce is adapted from a spicy beef salad on Epicurious.com.

Ingredients

  • 2 cups water
  • 1 cup white rice
  • ½ teaspoon salt
  • ¼ cup fresh lime juice
  • 1 tablespoon each: Worcestershire sauce, sugar, soy sauce
  • 2 teaspoons minced fresh ginger
  • 1 garlic clove, minced
  • ¼ teaspoon cayenne
  • 1 pound lean ground beef (or chicken, turkey or pork)
  • For slaw:
  • 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
  • ¼ teaspoon salt
  • Fresh cilantro leaves

Directions

  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.

Servings: 4

Nutrition 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.

Rules of Conduct

  • 1 Keep it Clean. Please avoid obscene, vulgar, lewd, racist or sexually-oriented language.
  • 2 Don't Threaten or Abuse. Threats of harming another person will not be tolerated. AND PLEASE TURN OFF CAPS LOCK.
  • 3 Be Truthful. Don't knowingly lie about anyone or anything.
  • 4 Be Nice. No racism, sexism or any sort of -ism that is degrading to another person.
  • 5 Be Proactive. Use the 'Report' link on each comment to let us know of abusive posts.
  • 6 Share with Us. We'd love to hear eyewitness accounts, the history behind an article.

Welcome to the discussion.

Poll

Loading…

Food Videos