Recipe: Thai Beef and Chiles with Orange

Thai Beef and Chiles with Orange
Source: the California Culinary Academy
Servings: 4

1/2 cup minced onion
1 tablespoon minced garlic
1 teaspoon safflower oil
1 pound extra lean ground beef
3 tablespoons Thai fish sauce
2 Serrano or jalapeno chiles, seeded and minced
1/4 cup Thai palm sugar
1/4 cup chopped cilantro
1/4 teaspoon cumin
1/3 cup finely chopped raw peanuts
1/2 cup oranges, peeled and chopped
8 large lettuce leaves

In a wok or large skillet over medium-high heat, saute onion and garlic in oil until soft (about 5 minutes). Add beef and continue cooking for 2 minutes.

In a small bowl mix together fish sauce, chiles, and palm sugar until smooth. Pour into wok and cook until liquid evaporates (5 to 7 minutes). Stir in cilantro, cumin, and peanuts. Cook 2 more minutes.

Remove from heat and stir in oranges. Place a generous helping of beef mixture on each lettuce leaf, roll lightly, and serve immediately.