Simmered Cabbage With Beef, Shan Style

• 2 tablespoons peanut oil
• 1 cup thinly vertically sliced shallots
• 1 teaspoon salt
• 1 teaspoon turmeric
• 1/2 teaspoon ground red pepper
• 1/4 pound ground sirloin
• 4 cups finely shredded cabbage (about 1 small head)
• 1 cup thin plum tomato wedges (about 2 medium)
• 1/3 cup coarsely chopped unsalted, dry-roasted peanuts

1. 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.
2. This recipe appeared in The New Way to Cook Light (2012) and in the November, 2012 25th anniversary issue.

peanut oil, shallots, salt, turmeric, ground red pepper, ground sirloin, cabbage, thin plum, peanuts

Taken from www.myrecipes.com/recipe/simmered-cabbage-shan-style (may not work)