Friday, September 14, 2012

Asian Beef Lettuce Wraps

Once in a while, I just get bored of ground beef. When that happens, I experiment a little bit. This recipe is a take on one of my favorites from P.F. Chang's. Unfortunately, Mr. Chang likely uses cornstarch, sugar, rice noodles, and vegetable or canola oil in his...I've left those out. I also subbed ground beef for chicken. Take it away, photograph!

*Serves 2-4*

1 lb Ground beef
1/2 cup Shredded carrots
1/2 cup Green onions, chopped
1/2 cup Shiitake mushrooms, sliced
1 cup Bean sprouts
8 oz Water chestnuts, chopped
8 oz Bamboo shoots, chopped
1 head Romaine lettuce
1 Tbsp Garlic
2 Tbsp Sesame oil
1/4 cup Wheat-free tamari
1 tsp Powdered ginger
1 tsp Stevia
1/2 tsp Red pepper flakes
Coarse salt and pepper to taste

In a large pan or wok, heat the sesame oil. Add in the carrots, mushrooms, bean sprouts, water chestnuts, bamboo shoots, and green onions. Stir and toss continuously, adding all dry ingredients. Mix in the ground beef, chopping into tiny pieces with the spatula as you go. Pour in the tamari and allow to simmer for a few minutes, stirring occasionally. When all ingredients appear well blended and cooked through, mix in the garlic and stir for an additional minute. Remove each leaf from the head of romaine and serve the mixture on them. (Fold and eat!)

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