Tested till perfect Asian Beef Lettuce Cups

Asian Beef Lettuce Cups

Lettuce makes a healthy, crunchy wrap for this slightly hot, flavourful beef mixture to serve with rice. For less heat, reduce the chili sauce to 1 tsp (5 mL).

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: May 2004

Recipe5 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4

Ingredients

  • 1 piece (4 inches/10 cm) 1piece (4 inches/10 cm)cucumber
  • 1 1sweet red peppersweet red peppers
  • 1 1carrotcarrots
  • 2 2green oniongreen onions
  • 8 8Boston lettuce leafBoston lettuce leaves or leaf lettuce
  • 4 4lime wedges
  • 1 lb 1lblean ground beef
  • 3 3cloves garlic, minced
  • 1 tsp 1tspminced gingerroot
  • 1 tsp 1tspChinese five-spice powder
  • 1/4 cup 1/4cuphoisin sauce
  • 2 tbsp 2tbspsoy sauce
  • 1 tbsp 1tbspAsian chili sauce or hot pepper sauce
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Preparation

Cut cucumber in half lengthwise; thinly slice crosswise. Seed, core and slice red pepper thinly. Grate carrot. Thinly slice green onions. Arrange vegetables, lettuce and lime wedges on serving platter. (Make-ahead: Cover and refrigerate for up to 2 hours.)

In large nonstick skillet, saut?eef over medium-high heat, breaking up with spoon, until no longer pink, about 5 minutes. Drain off any fat.

Add garlic, ginger and five-spice powder; cook over medium heat, stirring, until aromatic, about 2 minutes. Add hoisin sauce, soy sauce and chili sauce; cook, stirring, until hot, about 4 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate, uncovered, until cold. Refrigerate in airtight container for up to 24 hours; reheat to serve.)

Transfer to bowl. Let each person spoon 1/2 cup (125 mL) beef mixture into each lettuce leaf. Top with some cucumber, red pepper, carrot and green onions. Wrap lettuce around filling.

Nutritional Information Per serving: about

cal 309 pro 25g total fat 16g sat. fat 6g
carb 16g fibre 2g chol 68mg sodium 881mg

% RDI:

calcium 6 iron 24 vit A 79 vit C 112
folate 19
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