Beef & Mushroom Thai Lettuce Cups

Beef & Mushroom Thai Lettuce CupsA super tasty and easy meal with Asian inspired flavours that come from ingredients that you likely have in your fridge. To make it a stand-alone meal (minus the lettuce cups), stir in some frozen mixed veggies, cook through and serve with steamed rice.

Prep: 15 mins
Cook: 20 mins
Yields: 4 to 6 servings

1 lb (500 g) ground beef
1 ½ cups finely chopped cremini mushrooms
½ cup finely chopped onion
¼ cup hoisin sauce
1 tbsp soy sauce
1 tbsp rice wine vinegar
5 cloves garlic, diced
2 tsp minced fresh gingerroot
1 tsp sriracha sauce (or as much as you like)
3 green onions, sliced
2 tsp sesame oil
Boston, Iceberg or Bibb lettuce leaves, washed and dried
¼ cup peanuts, chopped (optional)

Cook ground beef, mushrooms and onion and mushrooms in large non-stick skillet over medium-high heat, breaking up beef with back of spoon, until cooked through and much of the liquid has evaporated. Drain if desired. Meanwhile, combine hoisin sauce, soy sauce, rice vinegar, garlic, gingerroot and sriracha sauce. Pour over cooked meat mixture and heat through.

Remove from heat and stir in green onion and sesame oil.

Serve spooned into lettuce leaves and top with peanuts (if using) and additional sriracha sauce.

TIP: for speedy prep, mince garlic, ginger, mushrooms and onion in the food processor.

Nutrition Facts (for 6 servings): Calories 295, Protein 27 g, Total Fat 17 g, Total Carbohydrates, 8 g

Recipe courtesy of Canada Beef.

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