Korean Beef in Lettuce Cups

Now you can’t expect to get an apron for your birthday, from me, and not expect it to be put to use…right away. My dear friend Lindsay quickly found this out. I believe Lindsay likes to over-think cooking, in turn making it scary and intimidating for herself. When I told her what we were making, immediately she was certain that she would not be able to make this recipe, but I think I was pretty successful in showing her how easy (and not scary) it was to create a delicious meal! I think she even had fun making it! Thanks for the help Lindsay!

Korean Beef in Lettuce Cups, serves 4 (1 serving 3 cups)

3 tablespoons 100% fruit orange marmalade

2 tablespoons reduced-sodium soy sauce

1 tablespoon hoisin sauce

1 tablespoon freshly grated ginger

1 clove garlic, minced

1/8 cup canola oil

1 pound 93% lean ground beef

8 scallions, sliced

2 carrots, finely chopped

1 red bell pepper, seeded and finely chopped

1 cup mushrooms, finely chopped

12 Boston or bibb lettuce leaves

1. Whisk together the marmalade, soy sauce, hoisin sauce, ginger, and garlic in a small bowl. Set aside.

*Tip: Peel fresh ginger with a spoon!

Gather ingredients for sauce

Grate ginger or buy in the jar "fresh" ginger

2. Heat the oil in a large skillet over medium-high heat. Cook the beef, scallions, carrots, and pepper for 5 to 7 minutes, stirring often, or until the beef is browned and cooked through. Add the soy mixture and cook, stirring, for 5 minutes or until well blended.

Saute until beef is cooked through

3. Spoon the beef mixture into the lettuce leaves and serve, or roll like a wrap to eat.



~ by jennamvavra on March 6, 2010.

One Response to “Korean Beef in Lettuce Cups”

  1. This was a good recipe!! And, it was super easy compared to how I initially thought it was going to be!


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