Tuesday, March 13, 2012

Spicy Chinese Beef and Mushroom Lettuce Wraps

Nothing makes a night in front of the TV like greasy Chinese takeout, but  it's typically not the best choice when it comes to your health. My Spicy Beef and Mushroom Lettuce Wraps are easy and healthy, but taste simply sinful. Full of vegetables and flavored with ginger, garlic, and soy, you don't have to feel guilty about eating my version of Chinese takeout, and your taste buds won't miss a thing!

1 tablespoon Oil (either olive or canola)
2 medium Carrots, Peeled and diced (about 1 cup)
1 medium Yellow Onion, diced
1 pound 96% lean Ground Beef
1 teaspoon Kosher Salt
2 cloves Garlic, minced
1 tablespoon grated Ginger Root (peel first with a veggie peeler)
1 medium Red Bell Pepper, cored, seeded, diced (about 1.5 cups)
10 ounces Baby Bella Mushrooms, diced
1/4 cup chopped Scallions (plus more for garnish)
1/4 cup low-sodium Soy Sauce
1 to 2 tablespoons Sriracha Sauce (depending on how spicy you like it)
Romaine Lettuce Leaves (kept as whole as possible)


Preaheat oil in a large skillet over medium-high heat. Add diced carrots and yellow onion. Cook for 5 minutes, stirring occasionally. Add ground beef to pan, breaking it up as it cooks with a spoon. After 5 minutes add salt, garlic, ginger, bell pepper, mushrooms, scallions, soy sauce, and Sriracha. Cook until veggies are tender and ground beef is cooked through, 5 to 10 more minutes.
Allow mixture to cool slightly. Fill lettuce leaves with beef mixture and garnish with scallions.

Servings: 4 Serving Size: 1 1/4 cups beef mixture and 3 lettuce leaves;  less than 250 calories per serving
Tip:  Prep all veggies before beginning cooking process....makes it so much easier.

1 comment:

  1. I made these last night - so delicious! The recipe was so easy to follow, I am definitely making these all the time now. I bought cheese to sprinkle on, because, well, we love cheese, but they were so flavorful they didn't need any. Thanks, Mar!