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Hoisin Beef & Veg Lettuce Wraps
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Brief Description
Give info about the good portions of this meal... beef, peas, edamame, carrots, quinoa, brown rice... Why are all these ingredients healthy and good for you? Why should you feel good about preparing this for your family?
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Main Ingredient
beef, salad greens, quinoa
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Category: Main Dish
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Cuisine: American
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Prep Time: 0 min(s)
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Cook Time: 30 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: melnoble
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Posted On: Jul 05, 2013
Number of Servings:
Ingredients:
- 1 cups - brown rice or quinoa See cooking instructions below.
- 2 tablespoons - reduced sodium soy sauce
- 1 tablespoons - Hoisin sauce
- 1 tablespoons - rice vinegar
- 2 teaspoons - Chinese mustard
- 1 teaspoons - honey or agave nectar
- 1/4 teaspoons - black pepper
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- 1 tablespoons - canola oil
- 1 pounds - Ground beef (Organic and Grass Fed)
- 1/4 teaspoons - black pepper
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- 1 tablespoons - canola oil
- 1 - small onion
- 2 cloves - minced garlic (for convenience use prepared garlic in jar)
- 2 teaspoons - minced ginger (for convenience use prepared ginger in jar)
- 1 tablespoons - sesame seeds
- 1 cups - frozen peas or shelled edamame
- 1 cups - fresh shredded carrots
- - I head butter lettuce (I recommend any soft leaf lettuce that will allow you to wrap it easily) Cleaned and seperated into individual cups
Directions:
Get out all of your cookware: Large sauté pan or wok, cutting board, knife, grater
Get out all of your ingredients and set them out on the counter top in front of you.
Decide if you will use Quinoa or Brown Rice and let's start cooking!
How to cook Quinoa: 1:2 Ratio = Cook one cup quinoa with two cups of water/broth. Using a mesh strainer, rinse one cup of quinoa under running water to remove the natural bitterness of quinoa's outer coating, In a saucepan, boil two cups of water, Add your rinsed quinoa and bring back to a boil, turn heat to low and simmer with lid on for 20 minutes. Allow quinoa to sit at least 5 minutes before serving.
How to cook Brown Rice: 1:2 Ratio = Cook one cup brown rice with two cups of water. In a saucepan, boil two cups of water, Add your brown rice and bring back to a boil, turn heat to low and simmer with lid on for 30 minutes. Allow rice to sit at least five minutes before serving.
While rice is cooking...Stir together sauce:
In a small bowl, stir together all the sauce ingredients; soy sauce, hoisin sauce, rice vinegar, Chinese mustard, honey or agave nectar, pepper)
Heat large sauté pan or wok over medium-high heat and add 1 tbs expeller pressed canola oil.
When oil heats up, add ground beef and break into pieces in a single layer.
Sprinkle in the 1/4 tsp pepper and allow beef to cook undisturbed for five minutes.
Turn the beef, break into smaller chunks and cook until you don't see anymore pink.
Drain oil from pan and set meat aside in a large bowl.
While the beef is cooking, chop the onion, garlic and ginger
Measure the peas/edamame.
Grate the carrots.
After you have transferred the cooked beef into a large bowl. Return the pan to the burner, reduce heat to medium and add another tablespoon of oil.
When oil heats up, add onion, garlic, ginger and 1 TBS sesame seeds and sauté for 2-3 minutes.
Add the beef back into the pan.
Add peas (or edamame) and carrots and stir fry for three minutes.
Swirl the sauce into the beef/veg mixture and stir fry for another minute, then remove pan from heat.
Separate the lettuce leaves from the head of lettuce, wash and dry each leaf and arrange on a serving platter.
Fill the lettuce cups with quinoa/rice and top with the beef and veg mixture.
Enjoy your lettuce wraps as they are, OR garnish with sriracha chili sauce, peanut sauce or any other Asian inspired sauce you like.
Pack these up and enjoy them for lunch tomorrow. You can also combine the left over quinoa/rice with the beef and freeze it to eat later on. Remember, you don't need the beautiful lettuce cups to eat this again, you can serve it over salad greens and make yourself a hearty Asian lunch salad!
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