Рецепт Asian Beef Lettuce Wraps
These Sweet and Spicy Asian Beef Lettuce Wraps are loaded with flavors make a refreshing main dish or can be served as appetizers.
These wraps, which I’ve had three days in a row, illustrates how much I love this dish. I mean, I wasn’t eating left overs. I simply made this three times in a row.
Anyway, I went grocery shopping the other day and grabbed my bags from the trunk of the car to take in with me. If you don’t bring in your own bags, they charge you ten cents a bag. Like I said, I had my bags, loaded the cart with my food and got in line. The cashier opens up the first bag and pulls out a cookie cutter. He questions me about the cookie cutter. “Ma’am” is this yours?” “Um, yes, I exclaim, that’s where the cookie cutter went. I lost it about a month ago.” He thought it was rather humorous. I clearly left it in the bag when I purchased it. Since I recycle my bags, it went back into the trunk with about 10 other empty bags, until I needed it. Happy to have found it, but sad that I didn’t get to use it in the recipe that I bought it for.
I was thrilled to discover that the lost cookie cutter made its way back into my kitchen.
Back to these wraps.
I grabbed these small organic romaine lettuce leafs from my local market. They are crisp, and the perfect size.
My baby girl absolutely loved the wraps. Lucky for me she loves almost anything I cook. She enjoy the Asian-inspired dishes I create and this was no exception.
I am sure gonna miss that girl if she moves out. She wants to, but the Bay Area is so expensive and she needs to find a reliable roommate first. But in the meantime, I have the pleasure of enjoying her company and cooking for her to.
Asian Beef Lettuce Wraps Author: Marlene Baird Nutrition Information Serving size: 293
Calories: 102
Carbohydrates: 15.3
Sugar: 5.0
Fiber: 7.2
Protein: 5.2
Prep time: 15 mins Cook time: 15 mins Total time: 30 mins
12 leaves lettuce such as romaine, Boston or green leaf) 1 Tablespoon avocado oil (or oil of choice) 1 red bell pepper, seeded and diced, or medley of mini pepper 1 shallot, diced ¼ teaspoon salt ⅛ teaspoon ground pepper 1 garlic cloves, minced 2 Tablespoons soy sauce ⅛ cup Oyster sauce ½ Tablespoon Garlic chili sauce 1 teaspoon ground ginger 1 Tablespoon rice wine vinegar ½ Tablespoon brown sugar (or sweetener of choice (I used Splenda brown sugar blend) 2 green onions, chopped ⅛ cup chopped peanuts, optional.
In a small bowl combine the garlic, soy sauce, oyster sauce, ginger, garlic chili sauce, rice vinegar and sugar. Set aside. In a large nonstick skillet, heat oil over high heat. Add bell pepper and onion, cook 3 minutes. Add ground beef and cook 5 minutes, breaking up with a wooden spoon. Drain grease and return pan to stovetop; reduce heat to medium. Season with salt and pepper. Stir in sauce. Cook until sauce has thickened, 3-4 minutes. Stir in green onions. Spoon meat mixture lettuce leafs. Top with peanuts. 3.2.2925
Thanks for stopping by and have a great day.
Marlene
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