Korean lettuce rolls
1
Points®
Total time: 10 min • Prep: 5 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
Fresh and fast, these lettuce rolls are ready in just 10 minutes, making them ideal for busy weeknights. The ground beef is packed with flavor and the cucumber and bell pepper provide color and crunch. Sherry cooking wine is not like the sherry you drink. Instead, sherry cooking wine is preserved with salt and adds a sweet flavor to dishes it is added to, while the red chili sauce adds some heat. If you’d like an even spicier dish, serve the bottled Asian red chile sauce on the side and splash a few drops on each roll. You can substitute butter lettuce or romaine leaves for the iceberg lettuce, if you like.
Ingredients
Uncooked 95% lean ground beef
1 pound(s), (5% or less fat)
Garlic
4 clove(s), minced
Sherry cooking wine
1 Tbsp, or dry vermouth
Less sodium soy sauce
1 Tbsp
Red chili sauce
2 tsp, Asian Variety
Packed brown sugar
2 tsp
Ground ginger
1 tsp
Dark sesame oil
1 tsp
Lettuce
8 piece(s), Iceberg variety
Cucumber
1 medium, peeled and thinly sliced
Red bell pepper
1 medium, seeded and thinly sliced
Instructions
1
Mix the ground beef, garlic, sherry, soy sauce, red chile sauce, brown sugar, and ginger in a medium bowl until well combined.
2
Spray a large nonstick skillet with nonstick spray and set over medium heat. Add the beef mixture and cook, breaking it apart with a wooden spoon, until cooked through, about 3 minutes. Stir in the sesame oil.
3
To serve, place 1⁄4 cup cooked ground beef mixture in each of the lettuce-leaf cups. Top each with one-eighth of the sliced cucumber and sliced bell pepper. Serve at once. Yields 2 filled lettuce cups per serving.
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