Thursday, February 4, 2010

Lettuce Wraps

I like the lettuce wraps from P.F. Chang's but I wish they'd serve green leaf lettuce or some other kind of leafy lettuce instead of iceberg. Iceberg is just so...soooo...well, bleh.  Anyways, I found a recipe for lettuce wraps and had to give it a go. This was extremely easy to make and probably took about 30 minutes to whip together. This is the perfect meal to make on a busy night. 

This was good but I wish it had veggies. 
Next time, I'll add shredded carrots and bell peppers.

I liked this better than P.F. Chang's' wraps. Is that even possible?!

Lettuce Wraps

  • 12-16 lettuce leaves (romaine, green leaf, Boston Bibb or butter lettuce)
  • 1 lb lean ground beef
  • 1 tbs cooking oil (optional)
  • 1 large onion, chopped
  • 4-6 cloves garlic, minced
  • crushed red peppers to taste
  • 1 tbs soy sauce
  • 1/4 c hoisin sauce
  • 3-4 cloves garlic, minced
  • 1 tsp ginger, minced
  • 1 tbs rice wine vinegar
  • 1 bunch green onions, chopped
  • 1/2 tbs sesame oil
  • 1- 8oz can water chestnuts, drained and finely chopped (I omitted)
  • ground fresh chili paste (I used crushed red pepper)- optional
  1. Wash whole lettuce leaves, pat dry and set aside.
  2. If you have very lean meat, heat a little oil in large skillet. Cook ground beef over high heat and cook thoroughly. Drain, set aside in bowl and cover with plastic wrap to keep warm.
  3. In same skillet, cook onions and garlic about 3-4 mins. Add sauce ingredients and stir well.
  4. Return cooked ground beef into skillet with onion mixture and heat through. 
  5. On large serving platter, arrange lettuce leaves on outer edge of platter. Add meat mixture in center. Grab a leaf, put spoonful of meat in center, fold up sides of lettuce and ENJOY!
Suggestions: Serve with rice and potstickers.

Source: Adapted from Dine and Dish

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