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.
KOREAN-INSPIRED GROUND BEEF LETTUCE WRAPS
Provided by Aarti Sequeira
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 12
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 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
ASIAN BEEF LETTUCE WRAPS
These Asian-inspired lettuce wraps are filled with ground beef cooked in a hoisin-peanut sauce, and topped with crunchy cucumbers, carrots, and fresh mint.
Provided by Christine Simon Michener
Categories World Cuisine Recipes Asian
Time 20m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 363.8 calories, Carbohydrate 15.4 g, Cholesterol 70.2 mg, Fat 23.7 g, Fiber 2.1 g, Protein 22.7 g, SaturatedFat 8.1 g, Sodium 492.5 mg, Sugar 7.6 g
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 !
ORANGE BEEF LETTUCE WRAPS
This is a lighter version of a restaurant favorite. I also recommend trying these wraps with ground chicken or turkey.-Robin Haas, Cranston, Rhode Island
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 servings.
Number Of Ingredients 23
Steps:
- In a small bowl, combine sauce ingredients., In a large skillet, cook beef, garlic and ginger over medium heat 8-10 minutes or until meat is no longer pink, breaking into crumbles; drain. Stir in soy sauce, orange juice, sugar, marmalade and pepper flakes. In a small bowl, mix cornstarch and water; stir into pan. Cook and stir 1-2 minutes or until sauce is thickened., Serve in lettuce leaves with rice. Top with carrots and green onions; drizzle with sauce.
Nutrition Facts : Calories 250 calories, Fat 8g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 462mg sodium, Carbohydrate 26g carbohydrate (11g sugars, Fiber 2g fiber), Protein 19g protein. Diabetic Exchanges
LETTUCE WRAPS
Fans of Asian food will flip over these pretty lettuce packets, filled with a blend of minced chicken, peanuts, gingerroot, and sesame.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 1h
Yield 16
Number Of Ingredients 13
Steps:
- In small bowl, combine preserves, lime juice, soy sauce and garlic; mix well. Spoon 1/4 cup sauce into 1-cup measuring cup. Stir in cornstarch until smooth; set aside. Refrigerate remaining sauce in bowl until serving time.
- Heat oil in medium skillet over medium-high heat until hot. Add chicken; cook 5 to 7 minutes or until browned, stirring frequently. Stir in cucumber, carrot, peanuts, gingerroot and garlic. Stir in reserved sauce with cornstarch. Cook 2 to 3 minutes or until bubbly and thickened, stirring constantly. Spoon mixture into shallow dish. Cover; refrigerate 30 minutes or until cooled.
- Spoon 2 tablespoons chicken mixture onto center of each lettuce leaf. Fold sides of lettuce in toward center; roll up like burrito. Secure with toothpicks. Place seam side down on serving platter. Serve immediately, or cover and refrigerate until serving time. Serve wraps with sauce.
Nutrition Facts : Calories 70, Carbohydrate 9 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1/16 of Recipe, Sodium 90 mg, Sugar 5 g
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- 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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