Moo Shu Beef Lettuce Cups 4 Points Recipes

MOO SHU LETTUCE CUPS

Steps:

• Mix first 5 ingredients and, if desired, pepper flakes. In a large skillet, cook and crumble beef with onion, garlic and ginger over medium heat until no longer pink, 5-7 minutes. Transfer to a 3- or 4-qt. slow cooker. Add mushrooms, carrot, celery and pepper; stir in sauce mixture., Cook, covered, on low until vegetables are tender and flavors are blended, 3-4 hours. Serve in lettuce leaves; sprinkle with green onions.

MOO SHU GROUND BEEF

Steps:

• 1. Lightly spray, or coat a large skillet, or wok with the olive oil. Brown the meat with the onions until meat is browned & onions are limp.
• 2. Add the ginger root, garlic, carrots and mushrooms and cook til mushrooms are soft. Add the red pepper slices, bean sprouts, water chestnuts & bok choy. Stir fry until veggies are crisp tender.
• 3. Mix the soy sauce, hoisen sauce and 5-spice powder. Add to skillet, and mix well with all the ingredients. If your family prefers a more spicy flavor add crushed red pepper flakes to your taste.
• 4. Serve in lettuce wraps, or in low fat tortillas for a low fat, healthy Asian dinner.
• 5. If you have family members who are not watching their diet, or carbs, you can also serve Jasmine rice with the beef either on the side, or in the wraps.

MOO SHU BEEF LETTUCE CUPS - 4 POINTS

Steps:

• Brown ground beef, onion, ginger and garlic in a skillet on medium heat. Break meat up as it cooks.
• When beef is browned, add bok choy, pepper, mushrooms and soy sauce and cook until bok choy is wilted, about 3-5 minutes.
• Clean and dry bibb lettuce leaves.
• When beef mixture is done, spoon 1/2 cup of beef mixture into each lettuce leaf. Yields 2 filled leaves per serving.
• Serve with extra soy sauce if desired.