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
- 2 tsp 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
- 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.
- 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.)
- 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.
- Serve meat mixture with iceberg, or artisan romaine, lettuce leaves to fill with meat and wrap around it, to be eaten with your hands.
- 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.
recipe adapted from Kalyn’s Kitchen