Beef lettuce wraps
Beef lettuce wraps
Rating: (1 rated)
Recipe Yield: Total time: 25 minutes | Serves 4 as an appetizer
10 ounces lean (20% fat) ground beef 2 tablespoons grapeseed oil 1/2 cup diced water chestnuts (strained of all water) 1/4 cup sweet Thai chile sauce, such as Mae Ploy brand 2 tablespoons soy sauce 2 tablespoons kechap manis (Indonesian soy sauce) 2 tablespoons coarsely chopped mint 2 tablespoons coarsely chopped cilantro 2 tablespoons sliced green onions 1 large head bibb lettuce, cleaned and leaves separated

Step 1 Saute the ground beef until thoroughly cooked, about 5 minutes. Using a fine mesh strainer, drain the beef of all juices and oils.

Step 2 Place a medium saute pan over high heat. Add the grapeseed oil. Saute the water chestnuts until crisp, 2 minutes. Add the beef, sweet chile sauce, soy sauce and kechap manis. Mix until the sauces are incorporated. Cook about 1 minute. Add the mint and cilantro, mixing well.

Step 3Transfer the mixture to a 4-ounce bowl and garnish with the green onions. Place the bowl onto a larger plate (the restaurant uses an 8-inch-square one). Surround the bowl with the lettuce leaves. Serve with a spoon for scooping the filling into the leaves.

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