• 1/2 cup onion, finely chopped
• 1 tablespoon garlic, minced
• 1 teaspoon safflower oil
• 1 pound extra lean ground beef
• 3 tablespoons Thai fish sauce
• 2 jalapeno chiles, seeded and minced
• 1/4 cup Thai palm sugar
• 1/4 cup cilantro, minced
• 1/4 teaspoon cumin
• 1/3 cup raw peanuts, finely chopped
• 1 orange, peeled and chopped
• 8 large butter lettuce leaves

Method

In a large skillet over medium-high heat, saute onion and garlic  in oil until onion is just becomeing translucent and soft, about 5 minutes. Stir in beef and continue cooking for two more minutes.

In a small bowl whisk together fish sauce, chiles, and palm sugar until smooth. Pour into wok and cook until liquid evaporates (5 to 7 minutes).

Stir in cilantro, cumin, and peanuts. Cook 2 more minutes.

Remove from heat and stir in oranges. Put two lettuce leaves on each plate and divide mixture between each lettuce leaf.  Roll lightly, secure with a toothpick, and serve immediately.

Serves: 8 as appetizer, 4 as main course

Contributor: Dee Bestis

back to appetizer page

top of page