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).
- Portion size 4 servings
- Credits : Canadian Living Magazine: May 2004
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 facts <b>Per serving:</b> about
- Sodium 881 mg
- Protein 25 g
- Calories 309.0
- Total fat 16 g
- Cholesterol 68 mg
- Saturated fat 6 g
- Total carbohydrate 16 g
- Iron 24.0
- Folate 19.0
- Calcium 6.0
- Vitamin A 79.0
- Vitamin C 112.0