Gingery beef and mushroom lettuce wraps
Extra lean beef mince, raw
1 medium, finely chopped
1 tbs, finely grated
2 clove(s), crushed
2 cup(s), (170g), baby variety, shredded
100 g, thinly sliced
1 medium, thinly sliced
Reduced salt soy sauce
1 cup(s), shredded, (8 leaves)
⅓ cup(s), leaves, coarsely shredded
1 medium, cut into wedges
1 x 3 second spray(s)
- Lightly spray a large non-stick frying pan with oil and heat over a medium-high heat. Cook beef, onion, ginger and garlic, breaking up any lumps with a wooden spoon, for 8-10 minutes until evenly browned.
- Add bok choy, mushrooms, capsicum and soy sauce and cook, stirring, for about 3 minutes or until bok choy is wilted.
- Spoon mixture into lettuce leaves. Sprinkle with mint and serve with lime wedges.