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.
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