Delicious Thai flavours wrapped in a fresh crispy cabbage cup make this meal one of your healthy weeknight dinners for the family.

Level

Beginner

Category

  • Beef
  • Salads

Cuisine

  • Asian

Cooking Methods

  • Cooking
  • Stir-Fry

Serves

4

Prep Time

Cooking Time

35 minutes

Notes

Serve this with some additional brown rice if you need a carb.

Ingredients

2 tsp. fresh ginger, minced
3 garlic cloves, minced
2 TBs Vegetable Oil
1/2 cup red onion, sliced thin
500-600g lean ground beef
2 tbsp. fresh lime juice / Juice form 1 Lime
2 tbsp. soy sauce
2 tsp. sesame oil
3 tsp. fish sauce
1 tbsp. water
400g can chopped tomatoes
2 TBs Brown Sugar
1 cup/handful coriander, chopped
1 Chinese Purple Cabbage
4 tbsp. cashews, chopped

Directions

1. Heat a nonstick pan on medium-high heat with a dash of oil. Add the onion, ginger, and garlic and cook for a minute and then add the 5-spice.
2. Add the beef and stir-fry until browned and cooked through.
3. Stir in the tomatoes and water, bring to a boil and then stir in the soy sauce, fish sauce, lime juice, and sugar.
4. Reduce the heat, cover the pan and simmer for about 15 minutes, until sauce is slightly thicker.
5. Sir in the coriander
6. Serve in cabbage cups.
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