One of my favorite dishes at our corner Thai restaurant is a warm ground beef salad served over crisp shredded cabbage and lettuce leaves. I’ve taken the idea and turned it into a pickup appetizer by serving the warm beef mixture in little butter lettuce leaves and then garnishing them with the shredded cabbage.
The recipe is quick and easy and I find I usually have most of the ingredients on hand. You can substitute ground chicken or pork if that’s what you have in the fridge or freezer.
- 1 pound extra-lean ground beef
- 1/2 cup fresh lime juice
- 2 tablespoons Asian fish sauce
- 2 shallots, peeled and very thinly sliced
- 1/2 teaspoon crushed red pepper flakes
- 1 green onion, very thinly sliced
- 2 tablespoons chopped fresh Cilantro
- Butter lettuce leaves, for serving
- Very thinly sliced small hot peppers, for garnish
- Mint leaves, for garnish
- Shredded cabbage, for garnish
To serve, place a spoonful of the meat mixture over the lettuce leaves and garnish with peppers, mint and cabbage.
Makes 6 servings.
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