Monday, May 31, 2010

Asian Lettuce Wraps

Tried this recipe for the first time tonight and absolutely loved it!  It's going to be a consistent menu item in our household.  To make it healthier, I added julienned carrots and yellow pepper.  If your family is not a fan of water chestnuts, leave them out.

Asian Beef Lettuce Wraps


  • 16 Boston Bibb or butter lettuce leaves (I used PC already made and washed romaine lettuce wrap leaves)
  • 1 pound lean ground beef
  • 1 tablespoon cooking oil
  • 1 large onion, chopped
  • 2 cloves fresh garlic, minced
  • 1 tablespoon soy sauce
  • 1/4 cup hoisin sauce
  • 2 teaspoons grated fresh ginger
  • 1 tablespoon rice wine vinegar
  • Asian chile pepper sauce (optional) (I used sweet)
  • 1 (8 ounce) can water chestnuts, drained and finely chopped
  • 1 bunch green onions, chopped
  • 2 teaspoons Asian (dark) sesame oil


  1. Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.
  2. In a medium skillet over high heat, brown the ground beef in 1 tablespoon of oil, stirring often and reducing the heat to medium, if necessary. Drain, and set aside to cool. Cook the onion in the same pan, stirring frequently. Add the garlic, soy sauce, hoisin sauce, ginger, vinegar, and chile pepper sauce to the onions, and stir. Stir in chopped water chestnuts, green onions, and sesame oil, and continue cooking until the onions just begin to wilt, about 2 minutes.
  3. Arrange lettuce leaves around the outer edge of a large serving platter, and pile meat mixture in the center. To serve, allow each person to spoon a portion of the meat into a lettuce leaf. Wrap the lettuce around the meat like a burrito, and enjoy!

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