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).
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
Source
Canadian Living Magazine: May 2004
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