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
Cooking MethodSauteeing
CostInexpensive
Recipe CourseMain Course
Dietary ConsiderationEgg-free, Gluten-free, Halal, Kosher, Lactose-free, Tree Nut Free
MealDinner
Taste and TextureLight, Meaty, Umami
Ingredients
- 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
Instructions
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In large nonstick skillet, cook meat over medium heat about 5-7 minutes, or until done. Drain excess fat. Remove from heat.
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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.
Notes
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Spicy advice:
Toss in shredded cabbage, cucumber, bean sprouts and serve with extra hoisin sauce—use whatever you have on hand or prefer.
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2010 Holly Clegg
