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Korean Beef Lettuce Wraps – MCO Weekly Recipe

By September 10, 2019Meat, Recipe

INGREDIENTS

Serves 6

  • 1 head of cos or gem lettuce, or one with larger leaves
  • 1 tablespoon coconut oil
  • 2 cloves minced garlic
  • 1 teaspoon minced ginger
  • 400g beef mince
  • ½ onion, diced
  • 1 small carrot, finely chopped
  • 1 red chilli, seeds removed and diced
  • 4 spring onions, sliced
  • 2 tablespoons soy sauce
  • 1 teaspoon honey
  • 1 tablespoon rice vinegar
  • 1/2 teaspoon salt
  • 1 tablespoon fresh coriander 
  • 2 tablespoons peanuts, chopped (optional)

METHOD

Warm oil in a large pan or skillet over medium heat. Add the garlic and ginger and fry for a minute or two until fragrant. 

Add beef mince to pan, breaking apart larger clumps with a wooden spoon. Cook for about 5 minutes until fully browned. Add chopped carrot and onion and cook until soft.

Add the chilli, green onions, soy sauce, honey, vinegar and salt, and stir well. Cook mixture for another 3-4 minutes until the beef starts to darken and crisp. Taste and season with salt and pepper if needed.

In the meantime, break up your lettuce to create 8 (or more) ‘cups’. Add rice or additional veggies as a base if desired. 

To serve, spoon into large lettuce cups, doubling up on the leaves to prevent spillage. Top with fresh coriander, or any other herbs you have to hand, and add chopped peanuts. 

Author Melissa

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