Korean Beef In Lettuce
|Romaine lettuce leaves||10|
|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|
|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.