- 2 tbsp peanut oil
- 1 c thinly vertically sliced shallots
- 1 tsp salt
- 1 tsp turmeric
- 1/2 tsp ground red pepper
- 1/4 lb ground sirloin
- 4 c finely shredded cabbage
- 1 c thin plum tomato wedges
- 1/3 c coarsely chopped unsalted, dry-roasted peanuts
Heat a wok or Dutch oven over medium heat. Add peanut oil to pan, and swirl to coat. Add shallots, salt, turmeric, and red pepper; cook for 3 minutes or until shallots are tender, stirring frequently. Add beef; cook for 2 minutes or until the beef begins to brown. Add cabbage and tomato; toss well to combine. Reduce heat to medium-low; cover and cook for 10 minutes or until cabbage wilts. Stir in peanuts; cover and cook 10 minutes or until cabbage is tender.
