Recipe: Korean Beef Lettuce Leaves

If you've gotten past the title of this recipe, you're in for a great treat.  I've flipped past this recipe dozens of times over the past few years, and I've always stopped to look a the picture only to be dissuaded by the title.  Let me be the first to tell you though, this is a great, healthy meal.  The meat is a little sweet, but after the shock of the first bite you'll be hooked.  

Korean Beef in Lettuce Leaves
Original recipe from The Flat Belly Diet Cookbook

  • 3 Tbs. orange marmalade
  • 2 Tbs. reduced sodium soy sauce
  • 1 Tbs. hoisin sauce
  • 1 Tbs. freshly grated ginger
  • 1 clove garlic, minced
  • 1/4 c. canola oil
  • 1 pound lean ground beef
  • 8 scallions, sliced
  • 2 carrots, finely chopped
  • 1 red bell pepper, seeded and chopped
  • 12 boston or bibb lettuce leaves
  1. Whisk together the marmalade, soy sauce, hoisin sauce, ginger and garlic in a small bowl.  Set aside.
  2. Heat the oil in a large skillet over medium-high heat.  Cook the beef, scallions, carrots, and peppers for 5-7 minutes, stirring often, or until beef is brown and cooked through.  Add the soy mixture and cook, stirring for 5 minutes or until well blended.  
  3. Spoon the beef mixture into lettuce leaves and serve.  Or roll like a wrap and eat.


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