Thai Beef Lettuce Wraps Recipe


Nutrition

Cal/Serving: 709
Daily Value: 35%
Servings: 3

High-Fiber
Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Tree-Nut-Free, Fish-Free, Shellfish-Free
Fat34g53%
Saturated8g40%
Trans0g0%
Carbs60g20%
Fiber13g52%
Sugars41g0%
Protein53g105%
Cholesterol100mg33%
Sodium1603mg67%
Calcium238mg24%
Magnesium173mg43%
Potassium1932mg55%
Iron9mg49%
Zinc11mg74%
Vitamin A23094IU462%
Vitamin C115mg192%
Thiamin (B1)1mg39%
Riboflavin (B2)1mg36%
Niacin (B3)16mg82%
Vitamin B62mg78%
Folic Acid (B9)426µg106%
Vitamin B124µg61%
Vitamin D0µg0%
Vitamin E5mg25%
Vitamin K351µg439%
Fatty acids, total monounsaturated16g0%
Fatty acids, total polyunsaturated9g0%
Have a question about the nutrition data? Let us know.

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Thai Beef Lettuce Wraps
Courtesy of The Cooking Channel

This unique recipe for Thai Beef Lettuce Wraps is brought to us from the Cooking Channel's chef Ben Sargent of Hook, Line, and Dinner. Sargent and GE engineer Justin Berger took a road trip together, crossing 2,000 miles to Texas to bring some fresh food to a wildlife biologist. Sargent selected the finest of local ingredients from alligator farms, ranches, farm stands, and dairy along the way.

You don't have to travel cross-country for some of his dishes, though, you're now able to create one in your own kitchen.

2.5
Ratings8

INGREDIENTS

For the beef :

  • 1 pound ground lean beef
  • 2 tablespoons lime juice
  • 2 tablespoons tamari, or soy sauce
  • 2 tablespoons Sriracha sauce
  • 2 tablespoons Thai sweet chile sauce
  • 1/4 cup orange juice
  • 1/4 cup diced green onions
  • 2 tablespoons honey
  • 1 head of Bibb lettuce, washed and dried, leaves separated

For the slaw :

  • 5 cups shredded cabbage and carrots (you can use the organic bagged coleslaw mix)
  • 1 teaspoon fresh grated ginger
  • 1 teaspoon finely diced cilantro
  • 1 tablespoon lime juice
  • 1 teaspoon tamari
  • 2 tablespoons tahini paste
  • 1/2 cup natural chunky peanut butter
  • 2 tablespoons honey
  • 1/3 cup orange juice

DIRECTIONS

For the beef :

Place all ingredients in a cast-iron pan (save for the lettuce).

Ladle some of the juice left in the skillet onto the meat and stir to coat.

Sauté for a few minutes until beef is cooked through.

For the slaw :

Whisk all the ingredients together in a large mixing bowl except the cabbage and carrots.

Pour the mixture over the slaw and toss to coat.

Place the meat on the lettuce, top with slaw, and wrap burrito-style.

Serve with hoisin or sweet chile sauce.

Recipe Details

Servings: 3

Notes and Substitutions:

Feel free to substitute almond butter for peanut butter.

 

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