Asian beef & vegetable lettuce cups
Recipe by Courtney Glantz
1 TBS olive oil
1 lbs lean ground beef
1 yellow onion, finely chopped
1/4 tsp cayenne pepper
2 garlic cloves, minced
1 celery rib, finely chopped
1 1/4 shredded cabbage
1/3 cup hoisin sauce, plus more for serving
1 1/2 cups fresh bean sprouts
1 large carrot, coarsely shredded on the large holes of a grater
2 scallions, thinly sliced on the diagonal
kosher salt & freshly ground black pepper
iceberg lettuce
2 TBS freshly chopped cilantro
lime wedges
1. Heat 1 tsp oil in a skillet over medium high heat.
2. Add the beef and cooking for about 4 minutes or so.
3. Transfer the beef to a bowl.
4. Keeping the skillet on medium high heat add the remaining 1 tsp olive oil with the onions and cayenne pepper and cook, stirring occasionally, for about 1 minute or until the onions begin to soften.
5. Stir in the garlic, celery, cabbage, stirring often, for about 3 minutes or until the vegetables are slightly tender.
6. Stir in the hoisin sauce.
7. Return the meat to the skillet and cook for about 30 seconds to blend the flavors.
8. Stir in 1 cup bean sprouts, carrots, and 1/3 of the scallions and season with salt & pepper.
9. Remove the pan from the heat.
10. Arrange the lettuce leaves on a platter.
11. Spoon some of the beef mixture into each one and garnish with cilantro, remaining bean spouts and scallions.
12. Serve immediately with lime wedges and extra hoisin sauce on the side.
main courses February 22, 2016 18:46
Author a-life-from-scratch.com/
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