Asian Lettuce Wraps

Asian Lettuce Wraps
Servings: 4 Yield: servings Prep 7 mins Cook 12 mins

Ingredients

  • 2 medium carrots, thinly sliced, or 3/4 cup shredded
  • 2 heads Boston lettuce
  • 1 tablespoon canola oil
  • 1 pkg (8 oz) sliced mushrooms
  • 1 sweet yellow pepper, cored, seeded and cut into 1/2-inch pieces
  • 2 cloves garlic, sliced
  • 1 1/4 pounds lean ground beef
  • 1 (8.8 oz) fully cooked brown rice
  • 1 large egg
  • 3 scallions, sliced
  • 3 tablespoons low-sodium soy sauce
  • 3 tablespoons rice vinegar
  • 2 teaspoons sugar
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon ground ginger
  • Mint leaves, for serving
  • Steamed broccoli

Make It

1. Combine carrots and 1/4 cup water in a large lidded skillet over medium-high heat. Cover and cook 4 minutes.

2. Meanwhile, remove 16 leaves from lettuce, rinse and pat dry. Set aside.

3. Stir canola oil into skillet with carrots. Add mushrooms, sweet pepper and garlic. Cook 2 minutes. Crumble in ground beef and cook 3 minutes. Add brown rice and cook 2 minutes. Lightly beat egg; push skillet contents to one side of pan. Add egg to skillet and scramble, 1 minute. Stir in scallions, soy sauce, vinegar, sugar, sesame oil and ginger. Remove from heat.

4. Serve meat mixture with lettuce leaves (spoon a scant 1/3 cup into each leaf). Sprinkle with mint leaves and serve with steamed broccoli on the side.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 503, Fat, total (g): 22, chol. (mg): 145, sat. fat (g): 7, carb. (g): 35, fiber (g): 6, pro. (g): 38, sodium (mg): 624, Percent Daily Values are based on a 2,000 calorie diet.