Beef Lettuce Wrap Food

BEEF SHORT RIB LETTUCE WRAP

Steps:

• For the short ribs: Preheat the oven to 375 degrees F. In a bowl, mix together the steak spice and brown sugar and then coat the short ribs with the mixture.
• In a large skillet, heat some oil over high heat until hot. Sear the ribs to create a crispy outer coating. Place the ribs in a large roasting pan and set aside.
• In the same skillet, cook the garlic, onions and carrots over medium-high until the vegetables have sweated, 10 to 15 minutes. Add a bit of the beer to deglaze the pan. Pour the vegetables over the ribs in the roasting pan. Add the rest of the beer, the cola and about 4 cups water to the roasting pan and make sure the meat is completely submerged. Cover, transfer to the oven and cook for about 2 hours. Remove the cover and continue cooking an additional hour.
• For the pickled carrots and onions: Meanwhile, in a large pot, whisk together the vinegar, granulated sugar and 12 3/4 cups water until the sugar is completely dissolved. Bring to a boil, then let cool slightly. Put the carrots and onions in the quick pickling liquid for about 1 1/2 hours. Refrigerate.
• When the short ribs are done, remove from the juices and set aside. Strain the liquid and then place in a pan and reduce over low heat to use as a jus for the ribs.
• Scoop the short ribs into the lettuce cups and drizzle with a small amount of jus. Top with the pickled carrots and onions. Serve 2 lettuce wraps per person.

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 !

GINGER BEEF LETTUCE WRAPS

Steps:

• Heat the oil in a non-stick frying pan. Add the beef and fry until browned all over and starting to crisp. Add the spring onions, pepper, ginger, oyster sauce and beans. Stir-fry for another 5 mins until the veg has softened, then add the noodles and juice of 1 lime. Season well and toss everything together until well combined and heated through.
• Separate the lettuces into leaves. Pile the noodles into the leaves, sprinkle over the reserved spring onions to garnish and serve with the lime wedges.

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:

• 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.

BULGOGI BEEF LETTUCE WRAPS

Steps:

• Heat a large wok or non-stick skillet over a heat heat. Add 1 tablespoon sesame oil. Swirl to coat the pan. Add ground beef. Sprinkle with 1/2 teaspoon salt. Working quickly, use a wooden spoon to break up the beef into small pieces. Continue to brown the beef until it starts to turn very crispy on the outside. This should take about 6-8 minutes. Be sure to keep breaking up the beef with the wooden spooon.
• While the beef cooks, slice the veggies if you haven't already. Add the soy sauce, brown sugar, mirin, remaining sesame oil, black pepper, and sambal oelek to a jar with a lid. (You can also use a small bowl and whisk, just make sure to whisk until all the brown sugar has dissolved.) Shake the jar until the brown sugar has dissolved and all ingedients are combined.
• Once the beef is cooked through, and most of it is crispy, add the onion and pear. Cook for another 4-5 minutes until onion has completely softened. Add garlic. Cook for 1-2 minutes until softened.
• Sprinkle the beef with sauce and sprinkle with green onion. Continue to cook, stirring frequently until the beef is coated and the sauce has thickened, another 3-4 minutes.
• Spoon into lettuce. Top with peppers and carrots. Sprinkle with sesame seeds.

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.

BEEF AND BEAN LETTUCE WRAPS

Steps:

• Heat oil in large nonstick skillet on high heat. Add steak; cook until browned, stirring frequently.
• Add salsa, water, peppers and beans; mix well. Bring to boil. Reduce heat to medium-low; simmer 10 min. or until steak is tender, stirring occasionally.
• Spoon steak mixture evenly onto lettuce leaves; top with cheese. Roll up. Serve warm.