Asian Beef Lettuce Wraps with Peanut Sauce
I love the mu shiu served in Chinese restaurants. Minced pork, chicken or beef with hoisin sauce and vegetables is served in lettuce leaves or flour wraps. They're high in calories and fat due to extra oil and the fattier quality of the beef. These homemade ones taste great and they're leaner. The peanut sauce is made with light coconut milk.
- 2 tsp vegetable oil
- 1 cup chopped onion
- 1/2 cup diced carrot
- 3/4 cup diced red bell pepper
- 12 oz extra-lean ground beef
- 1/4 cup light coconut milk
- 2 Tbsp natural peanut butter
- 4 tsp low-sodium soy sauce
- 4 tsp rice wine vinegar
- 2 tsp sesame oil
- 1 1/2 tsp minced garlic
- 1 tsp honey
- 1 tsp sesame seeds
- 1 tsp minced fresh ginger
- 1/2 tsp hot Asian chili sauce
- 1/4 cup chopped cilantro or parsley
- 1/4 cup chopped green onions
- 8 large Boston or butter lettuce leaves
- Spray a large non-stick skillet with cooking oil, add the vegetable oil and place over medium-high heat. Sauté the onion until browned, about 5 minutes. Add the carrot and bell pepper and sauté for another 8 minutes, until the vegetables are tender-crisp. Add the beef and sauté until no longer pink, about 4 minutes.
- Combine the coconut milk, peanut butter, soy sauce, vinegar, sesame oil, garlic, honey, sesame seeds, ginger and chili sauce. Add to the beef mixture and simmer for 3 minutes.
- Stir in the cilantro and green onions. Divide among lettuce leaves and roll up or allow your guests to roll their own.
Prep Time: 15 minutes
Cook Time: 20 minutes
Make Ahead: Prepare filling up to a day in advance and reheat in a skillet over low heat.