This is a dish that I learned to make from my brother, and seriously, it could not be easier. Since it uses ground beef (or turkey or lamb), it's quick to make which makes it perfect for a mid-week meal.
Think of it as a Chinese-style Hamburger Helper-type dish, though hopefully far more delicious—and better for you. Put on a pot of rice and when the rice is done, start this recipe. It'll be done in less than 10-15 minutes. Sooner if you prep everything in advance.
It doesn't look like much, but I promise you this is one of the best things you will ever put into your mouth.
And if you are one of those people who hates cilantro? Shhhh! Keep it to yourself!
CILANTRO BEEF (or, in my case, turkey)
- 1-2 tbsps canola, peanut, or macadamia nut oil (Amount of oil depends on meat used. I find that turkey needs the 2 tbsps because it's so lean.)
- 1/2 of a large sweet onion (Vidalia, Maui, Texas Sweet), diced
- a 1-inch piece of ginger, sliced (don't bother peeling, you'll saute it briefly then remove it)
- 1 bunch of organic cilantro, finely chopped (don't chop the last inch of stems, but some stems are fine)
- 1 lb of (organic) ground beef, turkey, or lamb
- 2 tbsps of organic low-salt soy sauce (oyster sauce works well in this, too.)
- white pepper to taste, about 1/4-1/2 tsp (must be white pepper)
Sauté the onion and ginger in the oil over medium-high heat until onions are soft and just starting to turn color, about 5 minutes. Add beef or turkey and sauté until cooked through, breaking it up into crumbles. Remove the ginger pieces. Add in soy sauce and white pepper. Cook for about a minute. Dump in all the cilantro at once, give the dish a final stir then remove from heat.
Serve over rice (or brown rice as I do). This would also be great over rice noodles. And if you like heat, don't forget to pass the garlic-chili sauce!