About the Dish

4 ounces Spaghetti
1 tablespoon Sesame Oil
1 tablespoon White Cooking Wine
1 packet Tamari
1 packet Turbinado Sugar
8 ounces Ground Grass-Fed Beef
2 ounces Green Onion
1/2 ounce Ginger
2 cloves Garlic
4 sprigs Cilantro
3 ounces Radish
1 each Lettuce
Per Serving
Calories 530
Total Fat 24 g
Saturated Fat 6 g
Trans Fat 0 g
Cholesterol 65 mg
Sodium 690 mg
Total Carbohydrates 53 g
Dietary Fiber 5 g
Sugar 7 g
Protein 28 g
Nancie McDermott

Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South.

Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South. Nancie is a member of the International Association of Culinary Professionals, Les Dames d’Escoffier, Association of Food Journalists, and the Southern Foodways Alliance, and lives with her family in Chapel Hill NC. "My first memories of cooking involve being in the kitchen with my grandmother when I was very small, 5 or 6, watching her make biscuits. My grandparents had a dairy farm about an hour away from our suburban home, and I got to go stay with her during the summer and on weekends. I thought I was cooking, because that’s how she made me feel, but I’m sure I was anything but helpful in truth. What I remember is an enormous bowl and lots of flour, and her energy and pleasure in being in her kitchen, working and creating, keeping me happy, and making something for us to enjoy. I didn’t learn a thing about how to make biscuits (except that making a mess with flour is part of the deal), but I learned that the kitchen is a good, fun, busy place, and that it’s fun to cook with and for people you love." BOOKS: Fruit: a Savor the South Cookbook; Southern Soups and Stews; Southern Pies; Southern Cakes; Quick & Easy Chinese; Quick & Easy Thai; Simply Vietnamese Cooking; Simply Vegetarian Thai Cooking; 300 Best Stir-Fry Recipes; Real Thai; The 5 in 10 Pasta and Noodle Cookbook; Real Vegetarian Thai; The Curry Book; Quick and Easy Vietnamese; Holiday Cookies You Can Make. PUBLICATIONS: Saveur; Edible Piedmont; Bon Appetit; Food & Wine; Fine Cooking; Cooks Illustrated; Every Day with Rachel Ray; Family Fun; Food Arts; Los Angeles Times. AWARDS: 2016 IACP Cookbook Awards Finalist Cookbook of the Year (American) To learn more about Nancie, visit nanciemcdermott.com

Fruit-Flavored Wheat Beer

Wheat beer and Asian-inspired dishes are one of our favorite pairings. The wheat beer is a wonderful conveyance for flavors ranging from lemongrass to blueberry. Its sweet malt base is complementary to a wide range of flavors. For this dish of lettuce cups, we suggest a fruit-flavored wheat beer that will pair nicely with the sweetness in the sauce.

Alltech Kentucky Peach Barrel Wheat Ale

Riesling - Rheingau, Germany

With its notes of tropical fruits, spearmint, and saffron, a riesling would resonate well with the Asian-inspired flavors of this dish. There’s an aromatic bridge between the ginger, which takes centerstage in this dish, and the wine.

Josef Leitz Rudesheimer Klosterlay Riesling, Kabinett

METHOD

1
Fill a saucepan half full with about 6 cups water. Stir in 1 teaspoon kosher salt, and place over high heat. This is your pasta cooking water.
2
MISE EN PLACE • Finely chop green onion, keeping white and green parts separate. • Peel and mince ginger. • Peel and mince garlic. • Pick and chop cilantro leaves. • Thinly slice radish. Cut crosswise into thin matchsticks. • Separate lettuce leaves, and select the 6 best cup-shaped leaves.
3
• When water boils, add pasta. Cook, stirring occasionally, until pasta is tender but not mushy, 4-5 minutes. • Drain pasta. • Return pasta to pan, and toss with 1 teaspoon sesame oil. Cover to keep warm.
4
While pasta cooks: • In a bowl, combine remaining 2 teaspoons sesame oil, wine, half of tamari, sugar and 1/4 teaspoon kosher salt. • Add beef. Use your hands or a wooden spoon to mix tamari mixture into beef.
5
• Place a sauté pan over medium-high heat. Add 2 teaspoons cooking oil. When oil is hot, add onion whites, ginger and garlic. Cook, stirring, until fragrant, about 30 seconds. • Add beef in 1/2-inch pieces. Cook without disturbing browned on bottom, 3-4 minutes. • Turn beef. Cook, stirring, until browned all over, 2-3 minutes.
6
Remove from heat. Stir in half of cilantro.
7
To noodles, add remaining tamari, radish, onion greens and remaining cilantro. Toss well to combine. Taste and adjust seasoning as desired with kosher salt.
8
• To serve, arrange lettuce leaves on 2 plates. Spoon ginger beef into each lettuce cup. • Divide noodles between each plate, and enjoy!

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