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Recipe by: Lisa Prince

Beef Lettuce Wraps

I have always enjoyed chicken lettuce wraps and now I can enjoy them with beef.  I suggest mixing together some chili paste, white vinegar and soy sauce to drizzle over the beef just after you place the mixture in the lettuce leaves, gives it a little more sauce and flavor.

Servings: 12
Cook Time: Prep Time: 20 minutes; Total Time: 40 minutes
Meal Type: Entree
NC Ingredients: Beef

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Ingredients

1
½ pounds ground beef (95% lean)
1
large onion, chopped
2
cloves fresh garlic, minced
1
Tablespoon soy sauce
1
Tablespoon rice wine vinegar
1/4
cup hoisin sauce
1
bunch green onions, chopped
2
teaspoon Asian sesame oil
1
medium cucumber, seeded, chopped
1/2
cup shredded carrot
1/4
cup torn fresh mint
Salt and pepper, as desired
12
large Boston lettuce leaves (about 2 heads) or iceberg or romaine lettuce

Directions

Brown ground beef in large nonstick skillet over medium heat 8 to 10 minutes or until no longer pink, breaking up into small crumbles.  Pour off drippings and set beef aside to cool.

Cook the onion in the same pan, stirring frequently.  Add the garlic, soy sauce, hoisin sauce, and vinegar to the onion, and stir. Add the green onions, sesame oil and cooked beef; continue cooking until the onions just begin to wilt, about 2 minutes.

Remove from the heat and stir in the cucumber, carrots, and mint. Add salt and pepper to taste.

Serve beef mixture in lettuce leaves.

 
As seen on wral.com's Local Dish Play WRAL video

Recipes found on this page are from Got to Be NC members, staff, industry partners and Stove Side Chats. Stove Side Chats is Got to Be NC’s cooking show hosted by restaurant marketing specialist Chad Blackwelder. This series invites chefs and home cooks from around the state to teach you how to cook with in-season North Carolina deliciousness.