Ingredients

Slaw

  • 1/4 cup fresh lime juice
  • 2 tablespoons rice vinegar
  • 1 tablespoon grapeseed oil
  • 2 teaspoons sesame oil
  • 1 teaspoon kosher salt
  • 1/2 head napa cabbage, thinly sliced
  • 1/4 head red cabbage, thinly sliced
  • 1/2 red bell pepper, julienned
  • 1/2 cup torn mint leaves
  • 1/2 cup roughly chopped cilantro

Sauce

  • 1/4 cup Greek yogurt
  • 3 tablespoons lime juice
  • 2 teaspoons Sriracha
  • Pinch salt

Thai Beef

  • 2 tablespoons canola oil
  • 4 cloves garlic, thinly sliced
  • 2 stalks lemongrass, trimmed, outer leaves removed, thinly sliced
  • 1 (2-inch) knob ginger, cut into matchsticks
  • 3 scallions, white and green parts separated, thinly sliced
  • 1 teaspoon red pepper flakes
  • 1 1/4 pounds 85% lean ground beef
  • 2 teaspoon green curry paste
  • 2 tablespoons freshly squeezed lime juice
  • 1 tablespoon fish sauce
  • 1 teaspoon soy sauce
  • 2 teaspoons light brown sugar

Assemble

  • 1 1/2 cups steamed jasmine rice2 Persian cucumbers, sliced into ribbons on mandoline
  • Chopped roasted peanuts
  • Sliced red Fresno or jalapeño chiles
  • Extra cilantro and mint
  • Lime wedges

Steps

Slaw

  1. Whisk the lime juice, rice wine vinegar, oils and salt together in a large bowl. Toss in the cabbages, bell pepper, mint and cilantro.

Sauce

  1. Whisk the yogurt, lime juice, Sriracha and salt in a bowl.

Thai Beef

  1. Add oil to a large skillet over medium-high heat. Toss in the garlic, ginger, lemongrass and white parts of green onions and saute until fragrant and just beginning to brown around the edges, about 4 minutes. Sprinkle in the red pepper flakes and salt and cook for 1 minute then stir in the beef, breaking up with the back of a spoon. Cook without over stirring until it’s golden, about 6 minutes. Add the green curry, lime juice, fish sauce, soy sauce and sugar, and cook for 1 minute then turn off the heat.

Assemble

  1. Add a scoop of rice to the bottom of a bowl. Add a hearty serving of the slaw to one side of the bowl. Tuck in some ribboned cucumber and add a scoop of the Thai beef. Top with green scallions, extra herbs, chiles and chopped peanuts. Drizzle lightly with the sauce right before serving.