| Ingredients: 2 Tablespoon(s) jasmine rice, white 3 Tablespoon(s) lime juice 2 Tablespoon(s) fish sauce 1/2 Teaspoon(s) freshly ground black pepper 1 Teaspoon(s) salt 1 Teaspoon(s) sugar 2 thinly sliced shallot 2 thinly sliced fresno chili 1 Pound(s) 85% lean beef, ground 1 Cup(s) chopped mint 1 Cup(s) chopped cilantro 1 head of butter lettuce |
Directions:
In a skillet on medium heat, toast the rice until lightly browned, about six to seven minutes. In a large bowl, combine lime juice, fish sauce, pepper, salt, sugar. Whisk until dissolved. Add the thin rings of shallot and chili to the sauce. Stir to combine. Transfer the toasted rice into a mortar and let cool. Bring the skillet up to medium high and add 2 tsp of a neutral oil. When the oil shimmers, add the beef. Add 1 tsp sugar and half a tsp of salt. Cook until brown, about 4 to 5 minutes. Add the beef to the dressing in the bowl and stir while hot. Grind the toasted rice to a course powder. Not as fine as flour. Should offer some crunch. Add half the rice powder to the beef and dressing. Add mint and cilantro. Let the salad sit for five minutes for the flavors to marry. Serve over butter lettuce and top with the remaining rice powder. |