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Post by erin elizabeth on Jul 10, 2020 6:24:47 GMT -5
OK, anyone have anything interesting to make with one pound of ground beef? I've dismissed burgers, tacos, quick spaghetti! Unless you have a recipe for these with a twist. Guess I am just unmotivated...
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Post by mcgee on Jul 10, 2020 8:37:59 GMT -5
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Post by wallycat on Jul 10, 2020 10:20:46 GMT -5
Larb!!! www.177milkstreet.com/recipes/spicy-beef-salad-larb-neua
Larb is a minced-meat salad from northern Thailand. Versions abound, but this beef version was inspired by the spicy, tangy Isaan style from the northeast that's also popular in neighboring Laos. Easy-to-make toasted rice powder, called khao kua, is an essential ingredient hereβit imparts a unique flavor, absorbs a small amount of the liquid and adds a subtle crunch. Cabbage leaves and sticky rice are the traditional accompaniments, but lettuce leaves and steamed jasmine rice are equally good. If you like, for more spiciness, add another chili or two.
4 Servings Tip: Don't use extra-lean ground beef. A little fat keeps the meat moist, adds flavor and balances the acidity of the dressing.
2 tablespoons long-grain jasmine rice 3 tablespoons lime juice 2 tablespoons fish sauce 2 teaspoons white sugar, divided Kosher salt and ground black pepper 2 medium shallots, sliced into thin rings 2 Fresno chilies, stemmed and sliced into thin rings 2 teaspoons grapeseed or other neutral oil 1 pound 85 percent lean ground beef 1 cup lightly packed fresh mint, torn 1 cup lightly packed fresh cilantro leaves
spicy-beef-salad-larb-neua Directions
01 In a 12-inch skillet over medium-low, toast the rice, stirring often, until browned and fragrant, 6 to 7 minutes. Transfer to a small bowl and let cool, about 10 minutes; set the skillet aside. 02 Meanwhile, in a medium bowl, whisk together the lime juice, fish sauce, 1 teaspoon of sugar, 1 teaspoon salt and Β½ teaspoon pepper. Stir in the shallots and chilies. Let stand for at least 10 minutes or up to 20 minutes while you prepare the rest of the dish. 03 Using a spice grinder or mortar and pestle, pulverize the toasted rice to a coarse powder. Return the powder to the bowl and set aside. 04 In the same skillet over medium-high, heat the oil until shimmering. Add the beef, the remaining 1 teaspoon sugar and Β½ teaspoon salt and cook, breaking the meat into very small bits, until no longer pink, 4 to 5 minutes. Immediately add the beef and any juices to the shallot-chili mixture, along with the mint, cilantro and half of the rice powder, then toss to combine. Let stand for 5 minutes. Taste and season with salt and pepper, then transfer to a serving platter and sprinkle with the remaining rice powder.
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Post by wallycat on Jul 10, 2020 10:25:17 GMT -5
There's also the famous peanut noodle recipe we had floating on the CLBB. If you're interested in that one, I can try to locate it and paste it here.
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Post by PattiA on Jul 10, 2020 18:00:07 GMT -5
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emptynestmom
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Post by emptynestmom on Jul 13, 2020 11:37:06 GMT -5
McGee I made the Korean beef With zucchini noodles and we loved it!! I am waiting for the next couple of zucchini to get big enough to pick and make this again...! In fact I considered trying it with regular spaghetti noodles...ππ
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Post by mcgee on Jul 13, 2020 20:55:00 GMT -5
McGee I made the Korean beef With zucchini noodles and we loved it!! I am waiting for the next couple of zucchini to get big enough to pick and make this again...! In fact I considered trying it with regular spaghetti noodles...ππ I made it last night with my first ever homegrown zucchinis. I agree it would be great with regular spaghetti. I love most of the recipes on that blog!
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Post by erin elizabeth on Jul 15, 2020 19:25:25 GMT -5
I divided up the pack so I enjoyed both the Korean Beef with Zucchini Noodles and the Philly Cheesesteak Peppers. Thanks!
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