Wednesday, March 31, 2010

Thai Ground Beef Wraps

I was browsing facebook and came across some a Thai Ground Beef recipe. I tweaked it a bit because that's what I do and made some awesome lettuce wraps that everyone enjoyed!

Ingredients Needed for Beef:
Sesame seed oil
1 shallot, diced
3 cloves garlic, minced
1 lb ground beef
1 tablespoon curry powder*
a good tablespoon ginger
Some cumin and paprika
about 2 tablespoons honey
about 1/4 tsp rind from lime (I just used one lime)
juice of 1 lime
some rice vinegar
8 oz jar tomato sauce
1/4 cup coconut milk
2 zucchinis, chopped
1-2 carrots, chopped

Rice (I used a rice maker cause they are awesome)
1 cup jasmine rice
a little sesame oil
some coconut flakes
1.5 cups water

In addition, you need:
Large leaves of lettuce (we just used iceberg)
Chopped, fresh cilantro
Chopped peanuts**

*Ok, Bren can't have tree nuts/peanuts, although he can have sesame oil. Most curry pastes are Thai and actually contain peanut or peanut oil. In the main dish, I substituted curry powder, which is more Indian, but adding the sesame oil gave it a slight peanut flavor and the ginger really helps. Many with peanut allergies can't use sesame. You could use canola oil as well. Another thing to watch for with curry powder AND paste is gluten. Make sure you are purchasing a powder that is gluten-free.

**In one area of our kitchen, I allow "allergens". I chopped peanuts there and allowed the people without allergies to make their wraps with the peanuts. If allergies are REALLY bad, I'd avoid all together.

1) Combine rice ingredients and put in rice maker. It will take approx 30-40 minutes. Meanwhile, you'll make your beef.

2) Heat your oil....honestly, I always eyeball don't ask me how much. Add you shallots to the heated oil and saute....then add you garlic and saute some more. About 2 minutes.

3) Add your beef to the shallot/garlic and brown. Add your spices (curry, cumin, paprika, ginger, honey) and make sure it spreads around to the meat. Add your tomato sauce and lime and a little rice vinegar. I added the zucchini and carrots at this point so they would be cooked, but still crisp.

4) All to cook for about 2-5 minutes until liquid has been reduced. Add your coconut milk and stir well and allow to reduce some more (about 2-5 more minutes).

5) Now, mince your cilantro and chop your nuts. Prepare your lettuce leaves.

6) Your rice should be ready just about now. Put a lettuce leaf on a plate, add a little rice, put some meat mixture on top, add some cilantro and peanuts and wrap.

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