1 cup white rice
3/4 teaspoon salt
1/4 cup, plus 1 tablespoon fresh lime juice, divided
1 tablespoon each: Worcestershire sauce and sugar
1 tablespoon, plus 1 teaspoon soy sauce, divided
2 teaspoons peeled and minced fresh ginger
1 garlic clove, peeled and minced
1/4 teaspoon cayenne
1 pound lean ground beef (or chicken, turkey or pork)
8 leaves napa cabbage, finely julienned
2 carrots, peeled and shredded
2 tablespoons sesame oil
1 tablespoon each: canola oil and rice-wine vinegar
1 teaspoon mirin
Fresh cilantro leaves, for garnish
In a saucepan over high heat, bring 2 cups water to boil; stir in the rice and 1/2 teaspoon of the salt. When water returns to a boil, reduce heat to a simmer. Cover and simmer for 20 minutes.
Meanwhile, in a small bowl whisk together the 1/4 cup lime juice, the Worcestershire sauce, sugar, 1 tablespoon soy sauce, the ginger, garlic and cayenne.
In a large skillet over medium-high heat, brown the ground beef, breaking it up with a spatula, for 8 minutes. Drain off excess fat; stir in sauce. Lower heat to a simmer and cook for 3 minutes.
Place the cabbage and carrots in a large bowl. In a bowl, whisk together remaining lime juice, soy sauce and salt with the oils, vinegar and mirin; toss with vegetables. Serve slaw over rice, topping with beef. Sprinkle with the cilantro. Makes 4 servings.