Asian Beef Lettuce Cups Asian Beef Lettuce Cups

Author: Canadian Living

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
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Asian Beef Lettuce Cups