Lettuce Wraps

December 22, 2015

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Lettuce Wraps

1lb. – Ground Beef (93%) low fat

6 cloves – Minced Garlic

1 Tbsp – Olive Oil

1 pinch – Fresh Ginger Root Minced

Bunch Green Onions – (use green tops only – 1 inch strips)

1 – Carrot (peeled and julienne cut)

½ – Onion (julienne cut)

1/2 cup – Bean Sprouts

1 cup – Cabbage or Bok Choy (sliced thin)

1/2 cup – Celery (cut paper think on a oriental bias cut)

1 cup – Beef stock

1 Tbsp – Corn starch (stir into beef stock)

3 Tbsp – Soy Sauce

1 Tbsp – Rice Wine Vinegar

1 Tbsp – Sesame oil

Head lettuce ( core cut out) soaked in ice water


5 Tbsp – Hoision sauce — for separate sauce

1 Tsp – Hot chili pepper sauce ( Asian grocery area )- for separate sauce


Sautee, garlic, green onions, and ginger in olive oil for 1-2 minutes on med heat, then add ground beef and cook on high heat till meat is cooked, do not burn garlic.

Add the carrots, and celery, cook on high for 3-4 minutes or until tender (not mushy). Add the beef stock, soy sauce, rice wine vinegar, sesame oil, and corn starch, cook for 1 minute on high heat , then pour ingredients over the top of the left over veggies.

Take lettuce out of ice cold water and cut in half, now separate the leaves and add a scoop of mixture into the lettuce .

See recipe above and top with hoison sauce/hot chili sauce if you want extra flavor.


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