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Thai Beef Lettuce Wraps with
Basil Rice
Ready: 30-40 min
Serves: 2
700 calories
Hoisin, also called Peking, is a sweet and spicy sauce commonly used in
Chinese cooking, especially in stir-fries or on its own as a condiment.
Typically made with soybeans, garlic, and chiles, hoisin adds a great depth of
flavor to the lettuce wraps here.
USDA recommends cooking ground beef to 160° F.
- RECIPE TIPS
When cooking rice, exact timing is crucial,
as is keeping it covered-- no peeking!
Be sure to read through the entire recipe
before you begin cooking. Trust us-- you'll
be glad you did!
1. Cook Rice
2. Prepare Ingredients
3. Sauté Garlic and Ginger
In a small pot, bring rice, 1 cup water,
and a pinch salt to a boil over high heat.
Stir once, cover, reduce heat to low,
and cook for 12 minutes. Remove pot
from heat and allow to stand, still
covered, for 10 minutes. Uncover, fluff
with a fork, and set aside.
While rice cooks, trim and discard skin
of ginger and mince. Rinse basil and
roughly chop leaves, discarding stems.
Mince garlic. Roughly chop peanuts.
Rinse lettuce, pat dry with paper towel,
and pull off 6 large leaves for cups,
saving or snacking on remainder. Rinse
cilantro and roughly chop leaves,
discarding stems. Roughly chop water
chestnuts. Pat beef dry with paper
towel.
Heat 1 tablespoon canola oil in a
medium pan over medium-high heat.
When oil is shimmering, add ginger and
garlic and cook until fragrant, about 1
minute.
- INGREDIENTS
½ cup jasmine rice
½ inch ginger
¼ bunch basil
1
clove garlic
3 tablespoons peanuts
1
head Boston lettuce
⅙ bunch cilantro
¼ cup water chestnuts
12 ounces ground beef
1
packet soy sauce (gluten-free)
1
tablespoon hoisin sauce
1
teaspoon light brown sugar
1
packet Sriracha hot sauce
- YOU'LL NEED
small pot with lid
4. Brown Beef
5. Make Sauce
6. Plate Lettuce Wraps
Add soy sauce and beef to pan with
ginger and garlic. Season with salt and
pepper and cook, breaking up with the
back of a spoon, until browned, about 5
minutes.
While beef browns, in a large bowl,
whisk together hoisin sauce, light
brown sugar, and as much Sriracha as
desired. When browned, using a slotted
spoon, transfer beef to bowl with sauce.
Add cilantro and water chestnuts. Stir
to combine. Taste and add salt and
pepper as needed.
Stir basil into pot with rice. Taste and
add salt and pepper as needed. Divide
rice evenly among lettuce cups, then
top with beef mixture. Divide lettuce
cups evenly between 2 plates. Garnish
with peanuts and serve.
medium pan
1
tablespoon canola oil
1
cup water
kosher salt
black pepper
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think of this recipe! Email your feedback to
[email protected].
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