Beef Lettuce Wraps
Looking for a light dinner with substance—you will enjoy this stream-lined version of a favorite Asian wrap. Look for shredded carrots in a bag.
Makes2 (1-cup) servings
Recipe CourseMain Course
Dietary ConsiderationEgg-free, Gluten-free, Halal, Kosher, Lactose-free, Tree Nut Free
Taste and TextureLight, Meaty, Umami
- ½ pound ground sirloin
- 2 tablespoons hoisin sauce
- 1½ teaspoon low sodium soy sauce
- ½ teaspoon minced garlic
- Salt and pepper to taste
- ¼ cup shredded carrot
- 1/3 cup chopped water chestnuts
- ¼ cup chopped green onions
- 2 tablespoons chopped peanuts
- 1 teaspoon sesame oil, optional
- Boston lettuce leaves or red tip lettuce
In large nonstick skillet, cook meat over medium heat about 5-7 minutes, or until done. Drain excess fat. Remove from heat.
Stir in hoisin sauce, soy sauce, garlic and season to taste, mixing well. Add carrot, water chestnuts, green onions, peanuts and sesame oil, if desired. Spoon mixture onto a lettuce leaf and wrap. Repeat with remaining leaves.
Toss in shredded cabbage, cucumber, bean sprouts and serve with extra hoisin sauce—use whatever you have on hand or prefer.
2010 Holly Clegg