Asian Beef Lettuce Wraps Food

ASIAN BEEF LETTUCE WRAPS

Steps:

• Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.
• 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.
• 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.

ASIAN LETTUCE WRAPS

Steps:

• Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.
• Heat a large skillet over medium-high heat. Cook and stir beef and cooking oil in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease; transfer beef to a bowl. Cook and stir onion in the same skillet used for beef until slightly tender, 5 to 10 minutes. Stir hoisin sauce, garlic, soy sauce, vinegar, ginger, and chile pepper sauce into onions. Add water chestnuts, green onions, sesame oil, and cooked beef; cook and stir until the onions just begin to wilt, about 2 minutes.
• Arrange lettuce leaves around the outer edge of a large serving platter and pile meat mixture in the center.

ASIAN BEEF LETTUCE WRAPS

Steps:

• Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add hoisin sauce and peanut sauce; cook until heated through, 2 to 3 minutes.
• Spoon beef mixture into the center of lettuce leaves, taco-style. Top with cucumber, carrot, and mint. Season with salt and pepper.

ASIAN LETTUCE WRAPS

Steps:

• 1 head Boston lettuce, leaves separated, cleaned and dried In a skillet over medium-high heat, add the vegetable oil and saute beef until brown. Stir in ginger, scallions, garlic, soy sauce, red pepper flakes, and hoisin and cook for 1 minute. Remove from the heat and stir in the peanuts. Season with salt and pepper and serve warm wrapped in lettuce cups.

ASIAN BEEF & LETTUCE WRAPS

Steps:

• Combine first six ingredients then divide in half; add beef to half of marinade and let sit at least 1 hour at room temperature. Reserve remaining marinade for cooking later.
• Bring water to a boil; add rice, reduce heat to just below medium, and cook 38 min then let sit 15 min without opening lid (from "Plain but Perfect Every Time Brown Rice).
• Drain meat, discarding marinade.
• Heat oil over med-high heat 1 min then add sesame seeds and continue to heat 1 min more, stirring.
• Add beef to pan and cook, stirring gently, 4 min or so until beef is mostly cooked.
• Combine cornstarch and fresh, unused marinade and pour over cooked beef; cook 1 min, stirring, then remove from heat.
• To partly cooled rice, add soy sauce, vinegar, honey, and ginger; stir.
• To assemble wraps, layer rice, beef, beans, onions, cucumber, carrots, avocado, and cilantro on leaf of lettuce and roll up.

ASIAN BEEF LETTUCE WRAPS WITH CURRIED COUSCOUS

Steps:

• In a large skillet over medium-high heat, add the sesame oil and heat. Add the cabbage and carrots and saute for 2 minutes. Add the beef and cook, stirring, until the beef is heated and the cabbage begins to wilt, about 2 minutes. Add the hoisin sauce and soy sauce and cook 5 minutes, until mixture heats through and cabbage wilts, stirring frequently.
• Meanwhile, bring the water to a boil. Place the couscous in a heatproof bowl and sprinkle with salt, pepper, and curry powder. Pour the boiling water over the couscous and cover for 5 minutes. Fluff with a fork.
• Spoon some of the beef into the center of each lettuce leaf and roll up. Serve with the couscous.

KOREAN-INSPIRED GROUND BEEF LETTUCE WRAPS

Steps:

• For the beef: Add the beef to a medium skillet over medium-low heat. Cook, breaking up with a wooden spoon and slowly rendering the fat, 8 to 10 minutes. Using a large spoon remove half of the rendered fat and discard. Add the garlic, scallions and ginger and cook an additional 2 to 3 minutes. Set aside.
• For the sauce: Stir together the soy sauce, gochujang, honey and sesame oil in a small bowl. Stir some of the sauce into the beef, a few tablespoons at a time, until seasoned to your taste. Set aside.
• For the sticky rice: Rinse the rice until the water runs clear. Combine the rice, oil and 1 1/2 cups water in a pressure cooker or Instant Pot®. Cook on high pressure, 8 minutes. Allow the steam to release slowly, for about 5 minutes, then remove the lid. Roll the beef, sticky rice, sauce and cucumber slices in lettuce leaves and eat.

ASIAN-STYLE LETTUCE WRAPS

Steps:

• Coat a nonstick pan with cooking spray and heat. Cook onion, garlic, pork and beef, stirring, until meat is browned. Add carrot and cook until soft.
• Add soy, oyster and hoisin sauces and chili paste, stir and reduce heat. Cook, uncovered, for 5 minutes, stirring occasionally.
• Stir in bean sprouts just before serving. Divide meat between lettuce leaves and sprinkle with sesame seeds. Roll lettuce leaves and enjoy.

ASIAN BEEF LETTUCE WRAPS

Steps:

• Heat broiler, with rack 4 inches from heat. Place steak on a large rimmed baking sheet; season with salt and pepper. Broil until medium-rare, 10 to 12 minutes, turning halfway through. Let rest 10 minutes; thinly slice against the grain.
• While steak rests, cook noodles according to package instructions; drain, and return to pot. Add 1 tablespoon oil and sliced scallions; season with salt and pepper.
• In a small bowl, combine lime juice, cilantro, garlic, and 1 tablespoon oil; season sauce with salt and pepper. Fill lettuce leaves with beef, mango, and scallion lengths; drizzle with sauce. Serve with noodles.

EXPRESS ASIAN BEEF LETTUCE WRAPS

Steps:

• Brown ground beef in large skillet over medium heat, approximately 8 - 10 minutes or until no longer pink.
• Drain meat.
• Stir in hoisin sauce and peanut sauce until meat is coated.
• Heat meat through.
• Just prior to serving, add cucumber, carrots and torn mint.
• Mix gently.
• Season with salt and pepper to taste.
• Serve with lettuce leaves, garnishing with mint, as desired.

QUICK ASIAN BEEF LETTUCE WRAPS

Steps:

• Brown meat in large nonstick skillet on medium heat. Add ginger and 1 Tbsp. dressing; cook and stir 1 min. Add coleslaw blend; cook 4 to 5 min. or just until wilted, stirring frequently. Remove from heat.
• Stir in remaining dressing, soy sauce and half the onions.
• Spoon meat mixture onto lettuce leaves; top with nuts and remaining onions.

CHINESE SPICY BEEF LETTUCE WRAPS

Steps:

• Spray large, heavy skillet with nonstick cooking spray. In skillet set over medium-high heat, brown ground beef; drain if necessary.
• Add garlic, sherry, soy sauce, sesame oil, chili paste, five-spice powder, white part of green onions, water chestnuts and minced chile. Turn down heat and simmer about 10 minutes.
• Add cornstarch-water mixture to beef mixture and stir until it thickens slightly. Add green part of green onions and cook just until heated through (onion tops will lose their bright green color if cooked too long).
• Separate lettuce leaves, wash and pat dry. Arrange lettuce cups on platter and serve alongside beef mixture.
• Serve with my Sweet Soy Dipping Sauce (#144178) A must-have for the lettuce wraps !

QUICK ASIAN LETTUCE WRAPS

Steps:

• In a saucepan combine the water and rice. Bring to a boil, cover, and reduce heat to a simmer. Simmer for 20 minutes, until water is absorbed. Set aside and keep warm.
• Heat oil in a wok over medium-high heat. Cook the pork, green onions, and garlic for 5 to 7 minutes, or until lightly brown. Add the tofu, carrot, Hoisin, and soy sauce, stirring frequently until heated through. Remove from heat, and stir in the sesame oil and chile paste.
• To serve: spoon a small amount of rice into each lettuce leaf, top with the stir-fry mixture, and drizzle with additional soy sauce or hoisin, if desired. Wrap the lettuce leaf to enclose the filling.