Chinese Spicy Beef Lettuce Wraps Recipes

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ASIAN LETTUCE WRAPS



Asian Lettuce Wraps image

Delicious and bursting with flavor, Asian lettuce wraps are a great idea for entertaining or a family style meal. Each person can build their own fresh, delicious wrap. Just be sure to have plates or napkins available since the mixture can sometimes drip a little. To serve, allow each person to spoon a portion of the meat into a lettuce leaf. Wrap the lettuce around the meat like a burrito and enjoy!

Provided by Rachel Castro

Categories     Appetizers and Snacks     Wraps and Rolls

Time 35m

Yield 4

Number Of Ingredients 13

16 Boston Bibb or butter lettuce leaves
1 pound lean ground beef
1 tablespoon cooking oil
1 large onion, chopped
¼ cup hoisin sauce
2 cloves fresh garlic, minced
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
2 teaspoons minced pickled ginger
1 dash Asian chile pepper sauce, or to taste
1 (8 ounce) can water chestnuts, drained and finely chopped
1 bunch green onions, chopped
2 teaspoons Asian (dark) sesame oil

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.

Nutrition Facts : Calories 388 calories, Carbohydrate 24.3 g, Cholesterol 68.9 mg, Fat 22.3 g, Fiber 4.7 g, Protein 23.4 g, SaturatedFat 7.2 g, Sodium 579.6 mg, Sugar 9.6 g

ASIAN BEEF LETTUCE WRAPS



Asian Beef Lettuce Wraps image

These Asian-inspired lettuce wraps are filled with ground beef cooked in a hoisin-peanut sauce, and topped with crunchy cucumbers, carrots, and fresh mint.

Provided by Christine Simon Michener

Categories     World Cuisine Recipes     Asian

Time 20m

Yield 6

Number Of Ingredients 8

1 ½ pounds ground beef
½ cup hoisin sauce
½ cup peanut sauce
12 lettuce leaves
1 cucumber, seeded and finely chopped
½ cup shredded carrot
¼ cup chopped fresh mint
salt and ground black pepper to taste

Steps:

  • Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add hoisin sauce and peanut sauce; cook until heated through, 2 to 3 minutes.
  • Spoon beef mixture into the center of lettuce leaves, taco-style. Top with cucumber, carrot, and mint. Season with salt and pepper.

Nutrition Facts : Calories 363.8 calories, Carbohydrate 15.4 g, Cholesterol 70.2 mg, Fat 23.7 g, Fiber 2.1 g, Protein 22.7 g, SaturatedFat 8.1 g, Sodium 492.5 mg, Sugar 7.6 g

CHINESE SPICY BEEF LETTUCE WRAPS



Chinese Spicy Beef Lettuce Wraps image

From OregonLive.com. I loved the beef lettuce wraps from a restaurant in Montauk, NY called East by Northeast. This was the closest I have found to recreating it with a few minor adjustments from me.

Provided by Valerie in Florida

Categories     Meat

Time 30m

Yield 10 wraps, 5 serving(s)

Number Of Ingredients 13

1 lb lean ground beef
2 minced garlic cloves
1 tablespoon sherry wine
3 tablespoons soy sauce
1 tablespoon dark sesame oil
1 teaspoon thai chili paste (sambal oelek)
1/2 teaspoon Chinese five spice powder
1 bunch green onion, white parts chopped green parts cut on bias in 1/4-inch lengths (divided)
1 (8 ounce) can water chestnuts, drained and coarsely chopped
1 jalapeno chile, seeded, deveined and minced
1 teaspoon cornstarch, mixed with
1 tablespoon cold water
2 heads bibb lettuce or 2 heads butter lettuce

Steps:

  • Spray large, heavy skillet with nonstick cooking spray. In skillet set over medium-high heat, brown ground beef; drain if necessary.
  • Add garlic, sherry, soy sauce, sesame oil, chili paste, five-spice powder, white part of green onions, water chestnuts and minced chile. Turn down heat and simmer about 10 minutes.
  • Add cornstarch-water mixture to beef mixture and stir until it thickens slightly. Add green part of green onions and cook just until heated through (onion tops will lose their bright green color if cooked too long).
  • Separate lettuce leaves, wash and pat dry. Arrange lettuce cups on platter and serve alongside beef mixture.
  • Serve with my Sweet Soy Dipping Sauce (#144178) A must-have for the lettuce wraps !

SPICY ASIAN LETTUCE WRAPS



Spicy Asian Lettuce Wraps image

This recipe comes from Cooking Light's March 2005 issue. A great way to use up leftover chicken. Cooked, chopped shrimp or pork would work in these wraps also. Easy & Yummy!

Provided by Kater

Categories     Chicken

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

2 1/2 ounces cellophane noodles (bean threads)
1/4 cup minced fresh cilantro
1/4 cup low sodium soy sauce
1 tablespoon chili paste with garlic
2 teaspoons dark sesame oil
2 cups chopped roasted boneless skinless chicken
12 large boston lettuce leaves or 12 large romaine lettuce leaves

Steps:

  • Cover bean threads with boiling water and let stand for 5 minutes, or until softened.
  • Drain, and rinse under cool water.
  • Chop noodles.
  • While bean threads soak, combine cilantro, soy sauce, chile paste and oil in a large bowl, stirring with a whisk.
  • Add noodles and chicken to soy sauce mixture; toss well to coat.
  • Spoon about 1/3 cup chicken mixture down center of each lettuce leaf, then roll up and enjoy!

LETTUCE WRAPS AS GOOD AS PF CHANG'S



Lettuce Wraps As Good As Pf Chang's image

These are a bit of work, but make for a nice, light and healthy dinner. They're drippy and messy, but that makes them even better, in my opinion. :-) I choose to "cut" my lean ground beef with TVP (textured vegetable protein) to cut down on fat and save cash, but 1 full pound of ground beef would work just fine. The sauce is similar to the stuff they whip up tableside at PF Chang's. I like to serve these as a main dish alongside homemade hot and sour soup (I'll post that recipe one of these days) and egg rolls.

Provided by Robyns Cookin

Categories     Asian

Time 30m

Yield 4 , 4 serving(s)

Number Of Ingredients 18

1 head , boston bibb or 1 head butter lettuce
1 teaspoon sesame oil
2 tablespoons low sodium soy sauce
2 tablespoons rice vinegar
1 tablespoon chili paste
sugar, to taste (optional)
1/2 lb lean ground beef
1/4 cup textured vegetable protein, re-hyrdated in 1/4 cup beef broth
1 onion, diced
2 garlic cloves, minced
1 tablespoon low sodium soy sauce
1/4 cup hoisin sauce
2 teaspoons fresh ginger, grated
1 tablespoon rice wine vinegar
1/2 teaspoon chili paste (found in the Oriental section)
1 (6 ounce) can water chestnuts, drained and finely chopped
1 bunch green onion, chopped
2 teaspoons dark sesame oil

Steps:

  • Rinse lettuce leaves and pat dry; set aside.
  • Combine sauce ingredients. Add a bit of sugar if desired. Set aside.
  • Combine raw ground beef with re-hydrated TVP by hand, mixing well.
  • In a medium skillet over medium-high heat, saute the meat mixture with onion and garlic.
  • When cooked, add the soy sauce, hoisin sauce, ginger, vinegar, and chile paste.
  • Stir in the water chestnuts, green onions, and sesame oil. Cook just until the green onions begin to wilt (about 2 minutes).
  • Transfer to a serving dish and let each person fill their lettuce leaves and top with sauce.

Nutrition Facts : Calories 237.4, Fat 9.7, SaturatedFat 2.9, Cholesterol 37.3, Sodium 757.7, Carbohydrate 24, Fiber 3, Sugar 8.5, Protein 14.1

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