Beef & Mushroom Thai Lettuce Cups

 

Are you looking for something new to try for dinner tonight? Looking for something that is filling, satisfying, and comes together in less than 30 minutes? This is the recipe for you. I found it over at the Eat In EAt Out magazine website and knew right away it would be delicious. Beef, mushrooms, and thai flavours all wrapped up in delicate and buttery boston lettuce *swoon*.

 

Beef & Mushroom Thai Lettuce Cups

 

1 Tbsp canola oil

1 lb. ground beef

½ cup onion, finely chopped

1-1/2 cups cremini mushrooms, finely chopped

2 Tbsp garlic, diced

1 Tbsp soy sauce

¼ cup hoisin sauce

2 tsp fresh ginger, minced

1 Tbsp rice wine vinegar

1 tsp sriracha sauce (or as much as you like)

3 green onions, sliced

2 tsp sesame oil

Boston, Iceberg or Bibb lettuce leaves, rinsed and patted dry

¼ cup peanuts, chopped (optional)

 

In a skillet on medium-high, warm canola oil. Add ground beef, onion and mushrooms. Stir, breaking up beef with back of spoon, until fully cooked.

In a small bowl mix garlic, soy sauce, hoisin sauce, ginger, rice wine vinegar and sriracha sauce. Pour over meat mixture and heat through.

Remove from heat and stir in green onion and sesame oil.

Serve on lettuce leaf topped with peanuts (if using) and additional sriracha sauce.

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