Thursday, April 7, 2016

Skinny Korean Beef Lettuce Cups

Butter lettuce is slowly starting to replace tortilla shells for me. It is very pliable, and perfect for some lettuce cups stuffed with amazing flavors! Many of my recipes lately have been of the same flavor profile, using the garlic, ginger, and soy. I'm starting to think that Italian food might not be my favorite anymore.....which isn't necessarily a bad thing! I absolutely love ginger and garlic, and this recipe has a great balance of both!


1 lb. ground beef
2 tsp. garlic (minced)
1 tsp. sesame oil
3 Tbs. brown sugar
1/2 tsp. hot chili powder
1 tsp. ginger
1/4 c. soy sauce
1 Tbs. rice vinegar
3 green onions, thinly sliced
Butterhead lettuce, broken off by each leaf
Fresh cilantro
Shredded carrot (a few tablespoons)
Lime wedges (to squeeze on top of the lettuce cups)

In a medium skillet on medium heat, cook the ground beef, stirring occasionally. When the beef is fully cooked, drain the liquid from the pan. Place the pan with the beef back on medium heat and add in the garlic, sesame oil, brown sugar, chili powder, ginger, soy sauce, rice vinegar and most of the green onion. Stir together and cook for 2-3 minutes to let the flavors adhere to the meat and so that the green onion can cook. Pour into a serving dish, and assemble the toppings on a large plate. Take a lettuce cup and put about 2 tsp. beef mixture inside. Top with shredded carrot, cilantro, and squeeze a little bit of lime juice on top!

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