Sriracha Beef Lettuce Wraps

I’m always on the look out for something new to do with meat. I can’t spend month after month recycling the same tried and true recipes. I have to constantly change things up, occassionally surprising everyone with an old family favorite that we haven’t had in a while. It makes everyone more appreciative, and more adventurous in light of their ever expanding palate. The sons took one look at these and dubbed them lettuce ‘tacos’, they took one bite and couldn’t get enough. I served them with some fried rice and a steamed Asian vegetable blend. Who has the time for an expensive family feast at P.F. Changes? I certainly don’t. Now, there’s no need.

Tangy beef with a perfect hint of spice is wrapped in refreshing lettuce leaves in this quick and easy Asian lettuce wrap recipe.

Sriracha Beef Lettuce Wraps

recipe adapted from Kalyn’s Kitchen

2 tsp. neutral-flavored oil like grapeseed or peanut oil
1 lb. lean ground beef
1 tbsp Hoisin sauce
1-2 tbsp Sriracha Sauce (depending on how much heat you want)
1 tbsp water
zest from one lemon
juice from one lemon (about 1 1/2 tbsp juice)
1/4 cup thinly sliced green onion (or double that amount if you’re not using the cilantro)
1/2 cup chopped cilantro
1-2 heads artisan romaine or iceberg lettuce

Directions

1. Heat the oil in a heavy frying pan, then saute the beef until it’s cooked through and starting to brown, breaking apart with a turner as it cooks.
2. While beef cooks, mix together the Hoisin sauce, Sriracha Sauce, and water in a small bowl.  Zest the skin of the lemon and squeeze the juice.  Thinly slice the green onions and chop the cilantro.  (Most iceberg lettuce doesn’t need washing, but if yours does break the heads apart gently and wash and dry the lettuce.)
3. When the beef is done, add the Sriracha Sauce mixture and let it sizzle until the water has evaporated, stirring a few times to get the flavor mixed through the meat.  Turn off the heat and stir in the lemon zest, lemon juice, sliced green onions, and chopped cilantro.
4. Serve meat mixture with iceberg, or artisan romaine,  lettuce leaves to fill with meat and wrap around it, to be eaten with your hands.
5. This was definitely still good when the meat mixture was kept in the fridge and reheated for a very short time in the microwave, but I still liked it best freshly made.

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Korean Beef

I always have ground beef on hand. I get the best bang for my buck on lean ground beef by purchasing it in bulk at Costco. I come home and package it in meal sized portions, and then store it in the freezer. Knowing I’ve always got ground beef on-hand ready to defrost for supper, I’m always on the lookout for something ‘new’ to do with it. When I found this Six Sisters’ recipe and tried it, it was amazing! Simple, easy, and satisfying anytime I’m craving those ‘Asian’ food flavors. Save money, and forgo ordering out. Make your own meal, at home, tonight and still get your fix.

Korean Beef

•  1 lb lean ground beef
• 1/2 cup brown sugar
• 1/4 cup soy sauce
• 1 tbsp sesame oil
• 3 tsp garlic, minced
• 1/2 -1 tsp crushed red pepper flakes
• salt and pepper, to taste
• 1 bunch green onions, diced
• basmati rice, cooked according to package directions

Directions

1.  Heat a large skillet over medium high heat. Brown the ground beef, with the garlic, in the sesame oil.
2. Drain most of the fat.
3. Add brown sugar, soy sauce, ginger, salt, pepper, and crushed red peppers.
4. Simmer for a few minutes to blend the flavors.
5. Serve over cooked rice and garnish with green onions.