Beef Lettuce wraps in 15 Minutes - Fast and Delicious
Beef lettuce wraps and a fantastic combination of ground beef, spices, onions, wrapped in lettuce. They are similar to a Korean bulgogi. The great thing is that they can be made up in 15 minutes, which makes them a great midweek meal.
Give the dish a try and let us know what you think.
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Thai Style Beef Lettuce Wraps Recipe
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Hi everyone!
Welcome to my cooking channel (food channel)!
In this video I'm going to show you how to make lettuce wraps!
I inspired from some of Thai food dishes that I had from Thai restaurant.
I made this for my hubby's lunch box (bento) one day and loved it so much!
It's one of my healthy recipes, and it's very very satisfied!
Go, healthy food!! :-D
Thai Style Beef Lettuce Wraps Recipe
Ingredients
1 Tablespoon peanut oil or canola oil
3 Cloves garlic, finely chopped
1/2 Onion, chopped (About 1/2 cup)
1/2 Stalk fresh lemongrass, chopped OR substitute 1 Tablespoon frozen lemongrass
1 Tablespoons chopped ginger
1 lb. Lean ground beef (93/7)
Pinch of salt and pepper
2 Tablespoons fish sauce
2 Tablespoons chili garlic sauce
1 Tablespoon rice vinegar
1 Tablespoon sugar
5 oz. water chestnut, chopped
5 oz. bamboo shoot, chopped
3 Green onions, chopped (About 1/4 cup)
Sesame oil
2 Fresno chili pepper, chopped (Optional)
Freshly ground black pepper
Handfull fresh cilantro, chopped
Sesame seeds
1 lime cut into 6 wedges
1 head ice burg lettuce
Sweet chili sauce (Optional to serving with)
3 cups cooked rice (Optional to serving with)
Directions
1. Heat a large skillet over medium-high heat; Add oil and swirl to coat. Add garlic and onion saute 2 minutes.
2. Season ground beef with salt and pepper. Add beef to pan, and cook for 10minutes or until beef is browned .
3. Meanwhile combine fish sauce and next 6 ingredients (through chili garlic sauce) in a small mixing bowl, set aside.
4. When the meat is browned, add rice wine, let it evaporate about 2 minutes. Stir in water chestnut and bamboo shoot to pan and cook 1 minute. Add the fish sauce mixture cook 2 minutes or everything combine very well together.
5. Remove from heat, add green onion, and next 3 ingredients (through black pepper). Top with cilantro and sesame seeds. Serve with ice burg lettuce, cooked rice and sweet chili sauce.
♥Read the original blog about when I made this for my hubby's lunch box (bento)!! :-D -
♥ Thai Style Beef Lettuce Wraps Written Recipe -
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Beef Lettuce Wraps with Thai Dressing
These keto friendly, beef lettuce wraps can be made in such a short amount of time and they taste incredible! They also happen to be gluten free. If you think lettuce is boring, think again.
Recipe:
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Quick & Easy Beef Lettuce Wraps Recipe
This is the ultimate beef lettuce wraps recipe, featuring a saucy, spicy beef filling (or you can use turkey or chicken), cool lettuce leaves, and a slew of crunchy toppings. They're the ultimate combination of flavors and textures, and they make for an easy weeknight dinner or fun party appetizer.
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Korean Grilled Beef Lettuce Wraps - Marion's Kitchen
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
GROUND BEEF LETTUCE WRAPS in 15 minutes | Easy DIY
DELICIOUSLY Ground Beef Lettuce Wraps made in 10 minutes!! Simply to do!! Recipe below...
BEEF LETTUCE WRAPS
1-1/2 teaspoons cornstarch
2 teaspoons rice vinegar
1/2 Lb ground round beef or substitute with ground chicken or turkey
1 tablespoon spoon olive oil
1 teaspoon freshly grated ginger root
1 large clove garlic, minced
2 teaspoon soy sauce
1 teaspoon toasted sesame seed oil
1/2 cup red bell pepper, seeded and thinly sliced
1/2 cup water chestnuts, finely chopped
1/4 cup thinly sliced green onion or spring onions
2 teaspoons fresh cilantro, chopped
6-8 Romaine Lettuce leafs, rinsed, shake off excess water, and rolled in paper towel than chill in refrigerator until crisp. About 20 minutes.
1. Add cornstarch and rice vinegar in a small bowl. Whisk until cornstarch has dissolved. Pour over ground meat. Let stand for 10 minutes.
2. Meanwhile, in a large skillet or wok, over medium-high heat, add olive oil to coat pan. Stir in ginger root and garlic. Cook for 15 seconds. Add meat mixture and cook, stirring constantly, until crumbly and no longer pink. About 2-3 minutes.
3. Add bell pepper, water chestnuts, soy sauce, and toasted sesame seed oil, stirring constantly, about 2-3 additional minutes or until bell peppers are tender. Remove from heat. Stir cilantro and green onions until well blended, about 30 seconds.
4. Fill each lettuce leaf with meat mixture and serve with your favorite sauce.
TIPS: Store leftover meat mixture and lettuce separately, in airtight containers, in the refrigerator up to 2 days. Heat meat mixture in microwave, 10 seconds at a time until desired warmness, add to lettuce wraps with you favorite sauce.
~~~ENJOY your GROUND BEEF LETTUCE WRAPS~~~
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