Gingery Beef Lettuce Wraps

Gingery Beef Lettuce Wraps

Here's another Asian style recipe, quickly adapted from a Weight Watchers recipe that I made for dinner last night. Believe me when I say that eating this feels NOTHING like dieting -- these lettuce wraps are full of flavor, texture and have the elusive "umami" we all hear so much about. I changed the recipe slightly, adding ingredients that upped the flavor. I keep most of these things on hand, because I love cooking this way! (See some more takes on lettuce wraps HERE and also HERE)

Once you've purchased the needed spices and condiments, you can create so many healthy meals. This is not difficult cooking so please don't be intimidated by the  number of ingredients. They are mostly inexpensive and easy to find in a regular grocery store! So here we go -- the only ingredient I added that will add Smart Points to your total -- if you are "counting" -- is the Hoisin Sauce, which adds 1 point to the 3 specified by Weight Watchers. The Hoisin Sauce adds a richness and slight sweetness which interacts nicely with the salty soy sauce and the rice wine vinegar, which I added as well. I've also added Sriracha Hot Sauce, because we like things a little spicy, but leave it out if you don't. Use low sodium selections if you are sensitive to salt or have high blood pressure.

Gingery Beef Lettuce Wraps
4 servings

1 lb. 93% lean ground beef
1 cup thinly sliced yellow onion
2 Tablespoons peeled and minced fresh ginger
1 Tablespoon minced fresh garlic
2 cups Bok Choy, thinly sliced
2 cups shiitake or white button mushrooms, cleaned and sliced, stems chopped
1 medium red pepper, thinly sliced
3 Tablespoons soy sauce
2 Tablespoons Hoisin Sauce
1 Tablespoon Rice Wine Vinegar
Sriracha Sauce (may be omitted if you don't like spicy)
Lime wedges, iceberg or butter lettuce, cucumber pieces and fresh cilantro for serving

Wash 6 - 8 large lettuce leaves and chill in the refrigerator. Dice half a cucumber and cut up a little cilantro to top lettuce wraps. If you don't care for cilantro, use either fresh basil or mint. You  only need a little, the fresh herbs add some extra special flavor on the wraps!

Spray a large non-stick skillet with cooking spray and add the beef over medium high heat. Using a wooden spoon, break the beef apart and crumble it. When it begins to brown add the onion and ginger. Sprinkle over 1 T. of the soy sauce. Cook a 4 - 5 minutes and add the garlic. Saute' briefly to incorporate garlic, then add the red pepper, mushrooms and bok choy. Cook the mixture until the bok choy begins to wilt.  Stir in the remaining soy sauce, Hoisin sauce and rice wine vinegar. Squeeze Sriracha sauce over the top, if using, about 1 - 2 T. Cover the pan, turn down the heat and let cook for 5 minutes.

Gingery beef stir fry mixture

Put a lettuce leaf or two on a plate and top with 1/3 - 1/2 cup of beef mixture. Top with cucumber, herbs and a squeeze of lime. Squeeze on extra Sriracha if you really like spicy -- my husband did! Enjoy!

Lettuce Wraps

My husband and I love to sit at the bar at PF Changs and order Chicken Lettuce Wraps with our cocktail. However, not too long ago I saw the calorie count for them, and realized that they won't fit in with my current eating plan. I tried a few different lower calorie ones, but none really measured up to my expectations. Then I found this recipe, which I changed up a little to satisfy my craving for those high cal babies. Now, these wraps are made from flank or flat iron steak, which, obviously, is not chicken. Nor does it "taste like chicken" as the saying goes. What they do taste like is delicious and they ARE fun to eat, like the inspiration dish. (IF you have not tried flat iron or flank steak, you must give it a try. It is lean and very economical.) I even invented a side dish to eat with them. You can add the slaw to the wrap, or eat it separately. You may also sprinkle this with dry roasted, chopped peanuts if desired, but we prefer it without.
Korean Style Beef Lettuce Wraps
3/4 lb. flank steak, trimmed
1/2 c. green onions, cut into 1/2" pieces
1 T. sugar
2 T. soy sauce
1 T. minced garlic
1 T. sesame oil
1-2 T. canola oil (divided)
1 T. toasted sesame seeds, optional
3 c. hot cooked rice leaf lettuce for wrapping, washed and dried, separated into individual leaves Asian Cole Slaw (recipe follows)
Cut steak across the grain into 1/4" slices and then cut them in half ( it helps to put the steak into the freezer for about 5 minutes before slicing -- this firms it up just a little). Combine steak, onions, sugar, soy sauce, garlic and sesame oil in a large bowl. Heat a large skillet or wok over high heat. Add 1/2 - 1 T. canola oil, swirling to coat (you can use less oil if you use a nonstick pan, just make sure it's deep enough). Add half of steak mixture and stir fry until browned. Remove to a clean bowl. Add a little more canola oil and stir fry the rest of your beef/onion mixture. Sprinkle with sesame seeds if desired.
Asian Cole Slaw
2 cups slaw mix ( I like the angel hair cut, but any will work) 1 green onion, thinly sliced 1 small cucumber, seeded, peeled and cut into "matchstick" pieces dressing mixture Make your dressing first: 1 tsp. sesame oil 1 tsp. canola oil 1. T. brown sugar 1/4 c. rice wine vinegar pinch of salt Combine those ingredients in a jar or small bowl and shake or whisk to combine. Pour over the vegetables and toss it all around, then let it sit for while at room temp. Stir it now and then to distribute dressing and coat the veggies.
To Assemble Wraps: Separate your lettuce leaves. Take one leaf, and spoon about 2 T. rice down the middle. Top with about 2 T. beef mixture and a spoonful or 2 of slaw, if desired. Roll your leaf and enjoy it. Makes about 8 filled lettuce leaves. 2 main dish servings or 4 appetizer servings. Each "leaf" contains approx. 100 cal. (without the slaw), 3 grams of fat and less than 1 gram of fiber.