Post by Loupy on Oct 12, 2014 18:54:10 GMT -7
Sriracha Beef Cabbage Bowl
From: www.kalynskitchen.com/
recipe idea from Kalyn's long-time friend Jeanne, with refinements by Kalyn.
Makes 4 servings;
Cabbage Bowl Ingredients:
1 pkg. (14 oz.) fresh coleslaw mix, or use thinly sliced fresh cabbage
1 1/2 cup thinly sliced sugar snap peas
1/2 red bell pepper, cut into short thin strips
Dressing Ingredients:
5 T mayo (can also use light mayo, but I used regular)
3 T fresh-squeezed lime juice (I used my fresh-frozen lime juice)
1 tsp. Green Tabasco Sauce
small amount of Vege-Sal (to taste, or use regular salt if you don't have Vege-Sal.)
Sriracha Beef Ingredients:
1 lb. ground beef (use lean beef with less than 10% fat for South Beach Diet)
2 tsp. grapeseed oil (or use any neutral-flavored, high-heat oil)
1 T fish sauce (I always use Three Crabs Fish Sauce)
2 T Sriracha Sauce (replace some of this with more water if you want to cut down the spiciness)
1 T water
grated zest (grated lime skin) from 1 lime
1 1/2 T fresh squeezed lime juice (Zest the lime first, then squeeze the juice.)
1/2 cup thinly sliced green onion
1 cup chopped cilantro (or less if you're not a big cilantro fan)
Instructions:
If you're not using the coleslaw mix, use a mandoline or sharp knife to make 14 ounces thinly sliced green and red cabbage.
(I would skip the carrots if you don't use coleslaw mix.)
Thinly slice sugar snap peas on the diagonal.
Cut the red bell pepper in half, remove seeds from the half you're using, cut that half lengthwise into two pieces, and then thinly slice crosswise to make short, thin strips.
(You can use all the red pepper if you prefer.)
Whisk together the mayo, lime juice, Green Tabasco Sauce, and Vege-Sal to make the dressing.
Put the cabbage mixture into a bowl so it's ready to toss with the dressing as soon as the beef is ready, saving a little bit of the sugar snap peas and peppers for garnish.
Heat the oil in a large frying pan, add the beef, and cook over medium-high heat until all the meat is nicely browned, breaking apart with a turner as it cooks.
While the beef is cooking, zest the lime skin and then squeeze the lime juice.
(You might need to squeeze another lime or use some fresh-frozen lime juice to get enough juice if your lime is small.)
Mix together the fish sauce, Sriracha Sauce, and water, replacing some of the Sriracha with an equal amount of water if you're making it less spicy.
When the beef is nicely browned, add the Sriracha mixture and cook while stirring until the liquid has mostly evaporated.
Turn off the stove and stir in the lime zest, lime juice, sliced green onion, and chopped cilantro.
Toss the cabbage mixture with the dressing.
To assemble the cabbage bowls, put 1/4 of the cabbage mixture into each bowl, top with 1/4 of the beef mixture, and garnish with some sliced sugar snap peas and red pepper strips. Enjoy!
The beef mixture will keep in the fridge for a day or so, although it's best freshly made.
If you are going to be having leftovers, I would only add dressing to the amount of cabbage you'll use at that meal and refrigerate the leftover meat, leftover cabbage, and dressing separately.
Then re-heat the meat and combine the cabbage and dressing when you eat the leftovers.
From: www.kalynskitchen.com/
recipe idea from Kalyn's long-time friend Jeanne, with refinements by Kalyn.
Makes 4 servings;
Cabbage Bowl Ingredients:
1 pkg. (14 oz.) fresh coleslaw mix, or use thinly sliced fresh cabbage
1 1/2 cup thinly sliced sugar snap peas
1/2 red bell pepper, cut into short thin strips
Dressing Ingredients:
5 T mayo (can also use light mayo, but I used regular)
3 T fresh-squeezed lime juice (I used my fresh-frozen lime juice)
1 tsp. Green Tabasco Sauce
small amount of Vege-Sal (to taste, or use regular salt if you don't have Vege-Sal.)
Sriracha Beef Ingredients:
1 lb. ground beef (use lean beef with less than 10% fat for South Beach Diet)
2 tsp. grapeseed oil (or use any neutral-flavored, high-heat oil)
1 T fish sauce (I always use Three Crabs Fish Sauce)
2 T Sriracha Sauce (replace some of this with more water if you want to cut down the spiciness)
1 T water
grated zest (grated lime skin) from 1 lime
1 1/2 T fresh squeezed lime juice (Zest the lime first, then squeeze the juice.)
1/2 cup thinly sliced green onion
1 cup chopped cilantro (or less if you're not a big cilantro fan)
Instructions:
If you're not using the coleslaw mix, use a mandoline or sharp knife to make 14 ounces thinly sliced green and red cabbage.
(I would skip the carrots if you don't use coleslaw mix.)
Thinly slice sugar snap peas on the diagonal.
Cut the red bell pepper in half, remove seeds from the half you're using, cut that half lengthwise into two pieces, and then thinly slice crosswise to make short, thin strips.
(You can use all the red pepper if you prefer.)
Whisk together the mayo, lime juice, Green Tabasco Sauce, and Vege-Sal to make the dressing.
Put the cabbage mixture into a bowl so it's ready to toss with the dressing as soon as the beef is ready, saving a little bit of the sugar snap peas and peppers for garnish.
Heat the oil in a large frying pan, add the beef, and cook over medium-high heat until all the meat is nicely browned, breaking apart with a turner as it cooks.
While the beef is cooking, zest the lime skin and then squeeze the lime juice.
(You might need to squeeze another lime or use some fresh-frozen lime juice to get enough juice if your lime is small.)
Mix together the fish sauce, Sriracha Sauce, and water, replacing some of the Sriracha with an equal amount of water if you're making it less spicy.
When the beef is nicely browned, add the Sriracha mixture and cook while stirring until the liquid has mostly evaporated.
Turn off the stove and stir in the lime zest, lime juice, sliced green onion, and chopped cilantro.
Toss the cabbage mixture with the dressing.
To assemble the cabbage bowls, put 1/4 of the cabbage mixture into each bowl, top with 1/4 of the beef mixture, and garnish with some sliced sugar snap peas and red pepper strips. Enjoy!
The beef mixture will keep in the fridge for a day or so, although it's best freshly made.
If you are going to be having leftovers, I would only add dressing to the amount of cabbage you'll use at that meal and refrigerate the leftover meat, leftover cabbage, and dressing separately.
Then re-heat the meat and combine the cabbage and dressing when you eat the leftovers.
