Asian Beef Lettuce Wraps with Pork Fried Rice for dinner! It definitely hit the spot and with my roommate’s kids being gone, I actually have leftovers for tomorrow’s lunch.
1 lb Lean Ground Beef
1 Tablespoon Sesame Oil
¼ teaspoon Ginger; grated
½ cup Carrots; chopped
1 small Onion; chopped
1 clove Garlic; finely minced
1 small Zucchini; chopped
1 can Water Chestnuts; diced
Salt and Pepper to taste
—
Sauce:
2 Tablespoons Hoisin Sauce
1 Tablespoon Oyster Sauce
¼ cup Soy Sauce
¼ cup Brown Sugar
½ teaspoon Chili Paste
1 clove Garlic; finely minced
½ teaspoon Ginger; finely minced
½ cup Chicken Stock
1 Tablespoon Cornstarch
2 Tablespoons Cold Water
Salt and Pepper to taste
—
4-6 Lettuce leaves
1 Tablespoon Toasted Cashews, Peanuts or Walnuts; chopped
2 Tablespoons Green Onion; diced
1 teaspoon Sesame Seeds
- In a large Dutch oven over medium-high heat add sesame oil. Brown the beef and use a slotted spoon to remove it from the pan. Set aside.
- In a sauce pan over medium-high heat, add the sauce ingredients, minus the cornstarch and cold water, and bring to a boil, then reduce to simmer.
- Meanwhile, add onion, carrots and water chestnuts to the Dutch Oven, sautéing until tender. Add ginger and garlic until fragrant. Mix the beef in and pour the sauce over top; mixing until well coated. In a small bowl, combine cornstarch and cold water, then pour the slurry over the beef filling. Stir frequently until thickened.
- Serve with lettuce leaves; topped with sticky rice. Garnish with Sesame seeds, toasted nuts or green onions.
- Enjoy!
Looking for a side dish? Try one of these recipes!
Ash's In The Kitchen 