Asian Beef Lettuce Cups

Tested Till Perfect

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).

Servings: 4

Ingredients:

Nutritional Info
Per serving: about -
cal 309
pro 25 g
total fat 16 g
sat. fat 6 g
carb 16 g
fibre 2 g
chol 68 mg
sodium 881 mg
% RDI: -
calcium 6%
iron 24%
vit A 79%
vit C 112%
folate 19%
    1 piece (4 inches/10 cm) cucumber
    1 sweet red pepper
    1 carrot
    2 green onions
    8 leaves Boston or leaf lettuce
    Lime wedges
    1 lb (500 g) lean ground beef
    3 cloves garlic, minced
    1 tsp (5 mL) minced gingerroot
    1 tsp (5 mL) Chinese five-spice powder
    1/4 cup (50 mL) hoisin sauce
    2 tbsp (25 mL) soy sauce
    1 tbsp (15 mL) Asian chili sauce or hot pepper sauce

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, sauté beef 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.

Additional Information

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Source

Canadian Living Magazine: May 2004





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