Asian Beef In Lettuce Cups Recipes

KOREAN-INSPIRED GROUND BEEF LETTUCE WRAPS

Steps:

• For the beef: Add the beef to a medium skillet over medium-low heat. Cook, breaking up with a wooden spoon and slowly rendering the fat, 8 to 10 minutes. Using a large spoon remove half of the rendered fat and discard. Add the garlic, scallions and ginger and cook an additional 2 to 3 minutes. Set aside.
• For the sauce: Stir together the soy sauce, gochujang, honey and sesame oil in a small bowl. Stir some of the sauce into the beef, a few tablespoons at a time, until seasoned to your taste. Set aside.
• For the sticky rice: Rinse the rice until the water runs clear. Combine the rice, oil and 1 1/2 cups water in a pressure cooker or Instant Pot®. Cook on high pressure, 8 minutes. Allow the steam to release slowly, for about 5 minutes, then remove the lid. Roll the beef, sticky rice, sauce and cucumber slices in lettuce leaves and eat.

ASIAN BEEF IN LETTUCE CUPS

Steps:

• In a large skillet over medium heat, heat oil. Cook onion, garlic, and red pepper until onion is translucent, about 2 minutes. Add soy sauce; cook until evaporated, about 2 minutes.
• Turn off heat; stir in eye of round slices until heated through. Stir in peanuts, vinegar, and cilantro. Serve in Boston lettuce cups.

QUICK ASIAN BEEF LETTUCE WRAPS

Steps:

• Brown meat in large nonstick skillet on medium heat. Add ginger and 1 Tbsp. dressing; cook and stir 1 min. Add coleslaw blend; cook 4 to 5 min. or just until wilted, stirring frequently. Remove from heat.
• Stir in remaining dressing, soy sauce and half the onions.
• Spoon meat mixture onto lettuce leaves; top with nuts and remaining onions.

ASIAN LETTUCE WRAPS

Steps:

• Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.
• Heat a large skillet over medium-high heat. Cook and stir beef and cooking oil in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease; transfer beef to a bowl. Cook and stir onion in the same skillet used for beef until slightly tender, 5 to 10 minutes. Stir hoisin sauce, garlic, soy sauce, vinegar, ginger, and chile pepper sauce into onions. Add water chestnuts, green onions, sesame oil, and cooked beef; cook and stir until the onions just begin to wilt, about 2 minutes.
• Arrange lettuce leaves around the outer edge of a large serving platter and pile meat mixture in the center.

TERIYAKI BEEF & LETTUCE CUPS

Steps:

• Put the steak between two sheets of cling film and beat with a rolling pin until half its original thickness. Thinly slice the steak, then mix with the teriyaki marinade in a bowl. Leave to marinate for 5-10 mins.
• Roughly dice the cucumber and mix with the chopped coriander and lime juice. Season with a little salt.
• Heat a frying pan until very hot, then fry the steak slices for 1½-2½ mins for rare to medium, turning the slices halfway through.
• Pile the cucumber mixture into the lettuce leaves, then top with the seared teriyaki beef, chilli and red onion.