Weekly recipes for December 12, 2012
Ground Beef with Asian Slaw
Prep: 15 minutes. Cook: 25 minutes. Servings: 4.
2 cups water
1 cup white rice
1/2 teaspoon salt
1/4 cup fresh lime juice
1 tablespoon each: Worcestershire sauce, sugar, soy sauce
2 teaspoons minced fresh ginger
1 garlic clove, minced
1/4 teaspoon cayenne
1 pound lean ground beef (or chicken, turkey or pork)
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8 leaves napa cabbage, finely julienned
2 carrots, shredded
2 tablespoons sesame oil
1 tablespoon each: canola oil, lime juice, rice wine vinegar
1 teaspoon each: mirin, soy sauce
1/4 teaspoon salt
Fresh cilantro leaves
Heat water to boil in saucepan over high heat; stir in rice and salt. When water returns to a boil, reduce heat to a simmer. Cover; allow to simmer, 20 minutes.
For the sauce, whisk lime juice, Worcestershire, sugar, soy sauce, ginger, garlic and cayenne together in small bowl.
Heat large skillet over medium-high heat; cook the ground beef until browned, breaking it up with a spatula, 8 minutes. Drain off excess fat; stir in sauce. Lower heat to a simmer for 3 minutes.
For the slaw, place napa cabbage and carrots in large bowl. Whisk the remaining ingredients (except cilantro) together; toss with the vegetables. Serve the slaw over the rice, topping with the beef. Sprinkle with cilantro.
Nutrition information: Per serving: 459 calories, 16 grams fat, 4 grams saturated fat, 59 milligrams cholesterol, 50 grams carbohydrates, 27 grams protein, 1,000 milligrams sodium, 2 grams fiber.