Beef Lettuce Wraps

By á-174942

Ingredients

• 10 ounces lean (20% fat) ground beef
• 2 tablespoons grapeseed oil
• 1/2 cup diced water chestnuts strained of all
• water
• 1/4 cup sweet Thai chile sauce (such as Mae Ploy brand)
• 2 tablespoons soy sauce
• 2 tablespoons kechap manis (Indonesian soy sauce)
• 2 tablespoons coarsely-chopped mint
• 2 tablespoons coarsely-chopped cilantro
• 2 tablespoons sliced green onions
• 1 large bibb lettuce head cleaned, and leaves separated

Details

Servings 4

Preparation

Step 1

Sauté the ground beef until thoroughly cooked, about 5 minutes. Using a fine mesh strainer, drain the beef of all juices and oils.

Place a medium sauté pan over high heat. Add the grapeseed oil. Sauté the water chestnuts until crisp, 2 minutes. Add the beef, sweet chile sauce, soy sauce and kechap manis. Mix until the sauces are incorporated. Cook about 1 minute. Add the mint and cilantro, mixing well.

Transfer the mixture to a 4-ounce bowl and garnish with the green onions. Place the bowl onto a larger plate (the restaurant uses an 8-inch-square one). Surround the bowl with the lettuce leaves. Serve with a spoon for scooping the filling into the leaves.

This recipe yields 4 appetizer servings.

Each serving: 225 calories; 13 grams protein; 8 grams carbohydrates; 2 grams fiber; 16 grams fat; 4 grams saturated fat; 41 mg. cholesterol; 1,121 mg. sodium.