Happy New Year! I’ve just returned from a much needed holiday vacation back in New Jersey with my family where I spent the entirety of my break being fed nonstop by Mama Bui. (Don’t worry, these yummy recipes will all make it on the blog eventually!) Now that I’m back home, I, like many others, hope to start the new year off by eating healthier and leading a more active lifestyle. I wasted no time acting on my resolution with these spicy beef and peanut endive boats I made for my New Year’s Eve party. Not only do they make a beautiful and unique spread, but they’re also a much leaner alternative to traditional holiday hors d’oeuvres. Now if only I didn’t eat so many of them…:)

Spicy Beef and Peanut Endive Boats (Yields 40)
• 5 Belgian endives
• 1 lb ground beef
• 3 tbsp sesame oil
• 8 cloves garlic, minced
• 1/2 cup dry roasted peanuts, chopped
• 2 tbsp chili paste
• 1 1/2 tbsp lime juice
• 2 tsp fish sauce
• 2 tsp sugar
• 2 tsp salt
• 1 tsp ground black pepper
• pickled carrots

1. In a frying pan, heat minced garlic and sesame oil until golden in color.

2. Add in beef, peanuts, chili paste, lime juice, fish sauce, sugar, salt and black pepper.

3. Saute on medium heat until liquid evaporates for 10-12 minutes. The beef should be slightly charred but still moist.

4. Wash endives thoroughly and chop the ends off. Spread leaves out on a platter.

5. Use a slotted spoon to scoop beef stirfry on the endive boats. About 1 tablespoon should be enough so that the boats don’t become soggy or tip over.

6. Garnish with pickled carrots (carrots soaked in vinegar). Feel free to experiment with different shapes and sizes of carrots. Look at these pretty handcut ones my mom made!