Ginger Beef Lettuce Wraps Recipes

GINGER BEEF LETTUCE WRAPS

Steps:

• Heat the oil in a non-stick frying pan. Add the beef and fry until browned all over and starting to crisp. Add the spring onions, pepper, ginger, oyster sauce and beans. Stir-fry for another 5 mins until the veg has softened, then add the noodles and juice of 1 lime. Season well and toss everything together until well combined and heated through.
• Separate the lettuces into leaves. Pile the noodles into the leaves, sprinkle over the reserved spring onions to garnish and serve with the lime wedges.

ASIAN LETTUCE WRAPS

Steps:

• Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.
• Heat a large skillet over medium-high heat. Cook and stir beef and cooking oil in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease; transfer beef to a bowl. Cook and stir onion in the same skillet used for beef until slightly tender, 5 to 10 minutes. Stir hoisin sauce, garlic, soy sauce, vinegar, ginger, and chile pepper sauce into onions. Add water chestnuts, green onions, sesame oil, and cooked beef; cook and stir until the onions just begin to wilt, about 2 minutes.
• Arrange lettuce leaves around the outer edge of a large serving platter and pile meat mixture in the center.

ONE-PAN GINGER BEEF LETTUCE WRAPS WITH ZUCCHINI, GOCHUJANG SAUCE & PICKLED CARROTS

Steps:

• • Wash and dry produce. • Halve, peel, and finely dice half the onion (whole onion for 4 servings). Trim and dice zucchini into ¼-inch pieces. Peel and mince or grate half the ginger (all for 4). Quarter lemon. Trim and discard root end from lettuce; separate leaves.
• • In a medium microwave-safe bowl, toss carrots with vinegar, 1 tsp sugar (2 tsp for 4 servings), and a pinch of salt and pepper. Microwave for 1 minute. Set aside, tossing occasionally.
• • Heat a drizzle of oil in a large pan over medium-high heat. Add onion; season with salt and pepper. Cook, stirring occasionally, until tender and lightly browned, 5-8 minutes. • Add another drizzle of oil, zucchini, garlic powder, and ½ tsp salt (¾ tsp for 4 servings). Cook, stirring occasionally, until zucchini is slightly softened, 3-5 minutes. • Add beef* and ginger; season with pepper. Cook, breaking up meat into pieces, until browned, 3-4 minutes. TIP: If there's excess grease in your pan, carefully pour it out. • Stir in gochujang, hoisin, and ¼ cup water. Cook, stirring, until beef is saucy and cooked through, 2-3 minutes. • Remove from heat. Stir in juice from half the lemon; season with salt and pepper to taste.
• • Divide lettuce between plates; fill with beef mixture. Garnish with pickled carrots (draining first). Serve with remaining lemon wedges on the side. TIP: Alternatively, serve beef mixture, carrots, and lettuce in separate bowls and let everyone assemble their own wraps!