Thai Basil Beef Cabbage Cups

Separate 8 large outer cabbage leaves. Rinse well and set aside.

Mince the garlic and ginger finely. Peel and grate the carrots on the large holes of a box grater. Slice the scallions thin, keeping white and green parts separate. Pick the basil leaves from stems.

Cut the lime in half and squeeze 2 tablespoons of juice. Mix the juice with soy sauce, honey, and salt in a small bowl. Set aside.

Bring a large pot of water to a rolling boil over high heat. Add 1 teaspoon salt.

Blanch the cabbage leaves 2 at a time for 90 seconds each, until bright green and pliable but not fully soft. Transfer to a colander and cool under cold running water. Lay flat on paper towels to drain.

Heat a wok or large skillet over high heat until smoking. Add coconut oil and swirl to coat.

Add garlic and ginger. Stir constantly for 30 seconds until fragrant but not browned.

Add ground beef in a single layer. Cook undisturbed 2 minutes to develop a crust, then break apart with a spatula. Stir-fry until all pink is gone and beef reaches 71°C throughout, about 6-8 minutes total.

Add grated carrots and white parts of scallions. Toss and cook 2 minutes until carrots soften slightly.

Pour the soy sauce mixture over the beef. Toss to coat evenly and cook 2 minutes until sauce reduces to a glaze.

Remove from heat. Add basil leaves and green scallion tops. Toss until wilted, about 30 seconds.

Spoon 2-3 tablespoons of filling into each cabbage cup. Serve immediately while hot. Serve extra lime wedges on the side.