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Korean Beef In Lettuce

Microwaverina's picture
  Romaine lettuce leaves 10
  Water 2 Tablespoon
  Ground beef 1 Pound
  Onion soup mix 1 Ounce (1 Pouch)
  Fresh mushrooms 8 Ounce, chopped (1 Package)
  Hoisin sauce 1⁄2 Cup (8 tbs)
  Dry sherry/Rice wine 1 Tablespoon
  Cornstarch 2 Teaspoon
  Cooked rice 1 1⁄2 Cup (24 tbs) (Warm)

1. Arrange romaine leaves in 12- by 8-inch microwave-safe baking dish; add water. Cover with vented plastic wrap; microwave on high 3 minutes or until wilted. Drain and set aside.
2. Crumble beef into 2-quart microwave-safe casserole. Cover with lid; microwave on high 5 minutes or until beef is no longer pink, stirring once during cooking to break up meat. Spoon off fat.
3. Stir in soup mix, mushrooms and hoisin sauce. In cup, stir together sherry and cornstarch; stir into meat mixture. Cover; microwave on high 5 minutes or until very hot, stirring once during cooking.
4. Lay drained lettuce leaves on counter. Mound 2 heaping tablespoons of rice in center of each; top with about 1/4 cup of the meat mixture. Fold in sides and roll up to form bundles.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.3 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2165 Calories from Fat 1129

% Daily Value*

Total Fat 125 g193.1%

Saturated Fat 45 g224.8%

Trans Fat 0 g

Cholesterol 323.6 mg107.9%

Sodium 4652.2 mg193.8%

Total Carbohydrates 168 g56.1%

Dietary Fiber 10.8 g43.4%

Sugars 39 g

Protein 97 g193.2%

Vitamin A 123.7% Vitamin C 53.6%

Calcium 11.9% Iron 64.2%

*Based on a 2000 Calorie diet

Korean Beef In Lettuce Recipe