Click here to visit the new home of KitchenDaily!

Hot on KitchenDaily:

AOL ˇ
More Sites You Might Like
- Slashfood
- ParentDish
- Holidays
- Health
- Fitness
- Games
- Living
- DIY Life
- Green Daily
- Horoscopes
- Lemondrop
- Morning Rush
- Pets
- Patch
- ShelterPop
- Shortcuts
- StyleList
- Weddings
- WalletPop
Mail

Beef and Vegetable Lettuce Wraps

		0
		0
		0
		0
		0

READ REVIEWS (0)

Julie Toy

25 mins total
15 mins prep

Recipe Filed Under
Vegetable, Cabbage, Ground Beef, Carrot, Asian, Skillet, 30 Minute, Quick, Healthy, Appetizer, Main Dish, Chinese New Year, Entertaining

Provided By: Curtis Stone

Would you say this recipe is...

+ VOTE NOW

Ingredients

Serves:

2 teaspoon olive oil

1 pound ground beef

Salt and freshly ground black pepper

1 medium onion, finely chopped

1 garlic clove, finely chopped

1 stalk celery, finely chopped

1 cup finely shredded cabbage

1/4 cup hoisin sauce

1 cup bean sprouts

1 large carrot, peeled and grated

2 green onions, thinly sliced

1 1/2 heads romaine lettuce (approximately 16 to 20 small to medium-size leaves), stems trimmed

2 tablespoons roughly chopped cilantro

1/3 cup chili sauce

Directions

Heat a large frying pan over medium-high heat.

Add half the oil and brown the beef for 3-4 minutes, stirring to break up any large chunks. Season to taste with salt and pepper, then transfer the beef to a plate.

Return the pan to the heat and add remaining oil.

Add the onion and cook for 1 minute, then add the garlic, celery and cabbage and cook for 3 minutes, stirring often or until the vegetables are slightly tender.

Add the hoisin sauce then return the meat to the pan and cook for 30 seconds.

Stir in the bean sprouts, carrots, and green onions and season to taste with salt and pepper.

Remove the mixture from the heat.

Place 3 to 5 lettuce leaves (depending on size) on each of 4 serving plates.

Spoon the beef mixture into the lettuce leaves and garnish with the cilantro.

Serve immediately with the sweet chili sauce.