Vietnamese Picadillo

1 teaspoon peanut oil

2 medium scallions, white and green parts minced separately and set aside

1 teaspoon minced peeled fresh ginger

1 garlic clove, minced

6 ounces lean ground beef

1 tablespoon creamy peanut butter or tahini

1 tablespoon lime juice

2 teaspoons fish sauce

1⁄4 to 1⁄2 teaspoon chili paste

1 medium radish, minced

1 tablespoon chopped cilantro leaves

1 tablespoon chopped mint leaves

Heat a large wok or skillet over medium-high heat. Pour in the peanut oil, wait for a few seconds, then add the white parts of the scallion. Stir-fry for 30 seconds, just to soften, and then add the ginger and garlic. Stir-fry for 15 seconds before crumbling in the ground beef. Continue cooking, stirring constantly, until the meat is browned and cooked through, about 5 minutes. Transfer to a large bowl and cool for 10 minutes.
Whisk the peanut butter, lime juice, fish sauce, and chili paste in a small bowl until smooth. Stir into the ground beef mixture along with the radish, cilantro, mint, and the green parts of the scallions. Set aside for 20 minutes or cover and refrigerate for up to 2 days.

Makes about 1 cup