Ground Beef with Asian Slaw
1 cup white rice
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, chicken or pork
For the slaw:
2 tablespoons sesame oil
1 tablespoon each canola oil, lime juice, rice wine vinegar
1 teaspoon each mirin, soy sauce
8 leaves napa cabbage, finely julienned
2 carrots, shredded
Cook rice in 2 cups simmering, salted water until tender, about 20 minutes.
Meanwhile, whisk the lime juice, Worcestershire, sugar, soy sauce, ginger, garlic and cayenne in a small bowl.
Cook the meat in a large skillet over medium-high, breaking it up with a spatula, until cooked through, about 8 minutes. Drain any fat, and stir in lime juice mixture. Simmer a few minutes to marry flavors.
For the slaw, whisk oils, lime juice, vinegar, mirin and soy sauce in a large bowl. Add cabbage and carrots, and toss to coat. Serve slaw over rice, topping with the beef. Sprinkle with cilantro. Makes 4 servings.
Source: Adapted from epicurious.com.
Per serving: 459 calories, 16 g fat, 4 g saturated fat, 59 mg cholesterol, 50 g carbohydrates, 27 g protein, 1,000 mg sodium, 2 g fiber.