SHANGHAI SPICY BEEF LETTUCE WRAPS

By BClover

Ingredients

• 3 TBSP VEGIE OIL
• 2 TSP MINCED GARLIC
• 1 1/2 TSP MINCED FRESH GINGERROOT
• 1/4 TSP CRUSHED RED PEPPER OR TO TASTE ( OR USED GARLIC CHILI SAUCE)
• 1 1/2 CUPS CHOPPED ONION
• 1 LB Extra LEAN GROUND BEEF
• 1/2 CUP CHICKEN BROTH, DIVIDED
• 1/3 CUP HOISIN SAUCE
• 1/4 CUP SOY SAUCE
• 1/4 CUP DRY SHERRY OR BEEF BROTH
• 2 TBSP CORNSTARCH
• LETTUCE LEAVES
• 1/2 CUP DIAGONALLY SLICED GREEN ONIONS

Details

Servings 6

Preparation

Step 1

IN A SMALL BOWL, COMBINE ¼ CUP CHICKEN BROTH, HOUSIN SAUCE, SOY SAUCE, AND SHERRY/BROTH.


HEAT WOK OR LARGE SKILLET UNTIL HOT, ADD OIL, GARLIC, GINGERROOT, AND PEPPER FLAKES. SAUTE FOR 5 SECONDS. ADD ONION, STIR FRY UNTIL TRANSPARENT. CRUMBLE IN GROUND BEEF. STIR FRY UNTIL THE MEAT IS BROWNED. DRAIN ANY GREASE OFF. PUT MEAT BACK IN AND ADD THE SAUCE AND STIR INTO MEAT MIXTURE. COVER, REDUCE HEAT AND SIMMER 10 MINUTES, STIRRING ONCE OR TWICE.

MEANWHILE, DISSOLVE CORNSTARCH IN THE REMAINING CHICKEN BROTH. SLOWLY STIR INTO MEAT MIXTURE, COOK AND STIR UNTIL THE SAUCE IS THICK.

PUT ON LETTUCE LEAVES AND THEN TOP WITH GREEN ONIONS.