SOUTHWEST BEEF LETTUCE WRAPS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 19
Steps:
- In a skillet over medium-high heat, add the olive oil, bell pepper, jalapeno and onions and cook until starting to soften, 3 to 4 minutes. Add the ground beef and cook until totally browned, about 8 minutes. Add the chili powder, cumin, salt, black pepper and crushed red pepper and stir to combine.
- Pile the mixture into individual romaine lettuce leaves and top each with 2 tablespoons pepper jack, 1 tablespoon chopped tomatoes, one-eight of the red onion, 2 slices of avocado, one-eighth of the corn, a dollop of sour cream, 1 tablespoon cilantro and 1 lime wedge.
ASIAN LETTUCE WRAPS
Delicious and bursting with flavor, Asian lettuce wraps are a great idea for entertaining or a family style meal. Each person can build their own fresh, delicious wrap. Just be sure to have plates or napkins available since the mixture can sometimes drip a little. 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!
Provided by Rachel Castro
Categories Appetizers and Snacks Wraps and Rolls
Time 35m
Yield 4
Number Of Ingredients 13
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.
Nutrition Facts : Calories 388 calories, Carbohydrate 24.3 g, Cholesterol 68.9 mg, Fat 22.3 g, Fiber 4.7 g, Protein 23.4 g, SaturatedFat 7.2 g, Sodium 579.6 mg, Sugar 9.6 g
BEEF AND LETTUCE WRAPS
Make and share this Beef and Lettuce Wraps recipe from Food.com.
Provided by chia2160
Categories Meat
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large skillet cook the beef and onion, breaking up large pieces until browned.
- Drain off all the fat.
- Add peanut and soy sauce, cucumber and mint, stir well, season with salt& pepper.
- Place a large spoonful into each lettuce leaf, roll up, serve.
Nutrition Facts : Calories 399.3, Fat 25.8, SaturatedFat 10, Cholesterol 115.7, Sodium 369.2, Carbohydrate 7.2, Fiber 1.6, Sugar 2.9, Protein 33.6
CHINESE SPICY BEEF LETTUCE WRAPS
From OregonLive.com. I loved the beef lettuce wraps from a restaurant in Montauk, NY called East by Northeast. This was the closest I have found to recreating it with a few minor adjustments from me.
Provided by Valerie in Florida
Categories Meat
Time 30m
Yield 10 wraps, 5 serving(s)
Number Of Ingredients 13
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 !
BEEF AND MANGO 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. Transfer to a cutting board. Let rest 10 minutes, tented with foil.
- While steak rests, cook noodles until tender according to package instructions; drain and return to pot. Add 1 tablespoon oil and the sliced scallions; season with salt and pepper.
- In a small bowl, combine lime juice, cilantro, garlic, and remaining 1 tablespoon oil; season sauce with salt and pepper.
- Thinly slice steak against the grain. Fill lettuce leaves with beef, mango, and remaining scallion pieces; drizzle with sauce. Serve with noodles.
- Cutting a Mango
- Peel the mango with a sharp vegetable peeler or knife. Stand upright and cut both sides away from the large oblong pit in the center, then cut the flesh into thin slices (or as directed in a specific recipe).
- nutrition information
- (Per Serving)
- Calories: 482
- Fat: 21.3g (6.7g Saturated Fat)
- Protein: 37.1g
- Carbohydrates: 35g
- Fiber: 1.8g
ASIAN BEEF & LETTUCE WRAPS
This is a culmination of spinoffs from several different recipes. They were so yummy, I had to write it down. It looks long, but that's mostly marinating time and cutting-up vegetables (which you can do while the meat is marinating and the rice is cooking), so you can easily do everything in about an hour or so. An impressive appetizer or wonderful light dinner. Even my anti-vegetable 6-year-old ate them! So after receiving my first review about not using marinades, I looked into the matter and have changed the recipe so that you discard the marinade and use fresh marinade when cooking the meat. Thanks to my reviewer...you learn something new every day!
Provided by SandwichQueen
Categories Steak
Time 2h
Yield 15-20 wraps, 6-8 serving(s)
Number Of Ingredients 23
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.
Nutrition Facts : Calories 938.5, Fat 66.1, SaturatedFat 24.1, Cholesterol 74.9, Sodium 904, Carbohydrate 72.7, Fiber 11.8, Sugar 25.4, Protein 18.1
ROAST BEEF LETTUCE WRAPS
Gluten free Roast beef lettuce wraps. A great substitute for sandwiches for those who eat gluten free or practice a reduced carbohydrate diet.
Provided by alamere
Categories Lunch/Snacks
Time 10m
Yield 4 unwiches, 4 serving(s)
Number Of Ingredients 5
Steps:
- Clean lettuce and gently pull apart. Try to keep the lettuce leaves as large as possible so that they can hold the other ingredients. Also, it is best to clean lettuce ahead of time and refrigerate it for a couple of hours. This will allow time for the water to dry off of the lettuce after rinsing it.
- Once the lettuce is ready, add the meat, cheese, tomato and mayonnaise to the center of the lettuce. Then, fold the lettuce over the fillings.
Nutrition Facts : Calories 402.4, Fat 24, SaturatedFat 10.3, Cholesterol 122, Sodium 358.2, Carbohydrate 9.1, Fiber 2, Sugar 4.5, Protein 39
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BEEF LETTUCE WRAPS - CHELSEA'S MESSY APRON
From chelseasmessyapron.com
4.7/5 (7)Total Time 30 minsCategory Dinner, Main CourseCalories 725 per serving
- RICE and SHALLOT: In a small pot, combine rice, coconut milk, and 1/4 teaspoon salt and bring to a boil over high heat. Reduce heat to low, cover and simmer until the milk is fully absorbed, 10-15 minutes. Remove from heat and let the rice stand (still covered) for 10 minutes or until everything else is ready to eat. Fluff the rice with a fork; stir in 2 tablespoons fresh lime juice. Thinly slice the shallot into rings, place in a small bowl and add in rice vinegar. Set aside, stirring occasionally.
- PREPARE VEGGIES: Mince garlic and peel the ginger and mince to get 1 packed teaspoon of each. Use fresh ginger and garlic so it doesn't burn over the high heat like jarred garlic/tube ginger will. Rinse lettuce and thoroughly dry. Peel carrot and dice into small pieces. Thinly slice green onions and separate the white sections from the darker green. Pat ground beef dry with a paper towel.
- COOK: Heat 1 tablespoon canola oil in a large nonstick pan over medium-high heat. When oil is shimmering, add ginger and garlic and saute, stirring, until fragrant, about 30 seconds to 1 minute (being careful to not let it burn). Add in the beef and season to taste (I use about 1/4 teaspoon salt and 1/8 teaspoon pepper). Increase heat to high; cook and break up until browned on the outside (about 5 minutes). While the beef is cooking, whisk together the cornstarch and 1 tablespoon beef stock in a small bowl. Once smooth, add in the remaining 1/4 cup beef stock, soy sauce, oyster sauce, sesame oil and brown sugar. Whisk until smooth.
- COOK CONT.: To the beef, add the carrot and white sections of the green onions. Stir for another 2-3 minutes or until tender. Drain off any fat (or dab it off with a paper towel) if needed. Add in the sauce and stir for about 1 to 1 and 1/2 minutes or until it thickens and coats the beef.
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