Sichuan-Style Lamb & Beef Rice Cakes

with Carrots & Cabbage

35 MIN

2 Servings

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From the Test Kitchen

Tonight’s quick-cooking dish is inspired by a popular duo in American Sichuan cuisine: warm, earthy cumin and rich lamb. Here, tender, delectably chewy rice cakes and a blend of lamb and beef give balance to a spicy sauce featuring cumin and Sichuan peppercorns—the seed of a tree in the citrus family known for its pleasant, tongue-tingling hotness. (Chefs, you’ll sauté the cabbage and carrots in the fond left from cooking the meat to infuse the entire dish with even more flavor.)

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Nutrition

PER SERVING
Calories

770 Cals (est.)

fresh

ingredients

10 oz Ground Lamb & Beef Blend
½ lb Korean Rice Cakes
3 cloves Garlic
2 Carrots
2 Scallions
½ lb Green Cabbage
3 Tbsps Cumin & Sichuan Peppercorn Sauce
2 Tbsps Rice Vinegar
2 Tbsps Roasted Peanuts
2 Tbsps Soy Glaze
1 Tbsp Sambal Oelek

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Peel and thinly slice the garlic. Peel and thinly slice the carrots. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Cut out and discard the cabbage core; thinly slice the leaves. Roughly chop the peanuts.

2 Brown the ground lamb & beef:

In a large pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the ground lamb and beef; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 4 to 6 minutes, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a medium bowl and set aside in a warm place.

3 Cook the vegetables:

Add the garlic, carrots and white bottoms of the scallions to the pan of reserved fond; season with salt and pepper. (If the pan seems dry, add a drizzle of olive oil.) Cook on medium-high, stirring frequently, 3 to 4 minutes, or until slightly softened and fragrant. Add the cabbage; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until softened. Turn off the heat.

4 Cook the rice cakes:

Once the vegetables have cooked for about 5 minutes, add the rice cakes to the pot of boiling water and cook 2 to 3 minutes, or until tender. Drain thoroughly.

5 Finish the rice cakes & plate your dish:

To the pan of cooked vegetables, add the browned lamb and beef, cooked rice cakes, peppercorn sauce, soy glaze, vinegar, ½ cup of water and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until thoroughly combined and slightly thickened. Turn off the heat and season with salt and pepper to taste. Divide the finished rice cakes between 2 dishes. Garnish with the peanuts and green tops of the scallions. Enjoy!