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Spicy Beef Forcemeat Wrapped In Lettuce Leaves

Flavors.of.Asia's picture
  Boston lettuce leaves 4
  Pine nuts 1⁄2 Cup (8 tbs)
  Cooked white rice 1 Cup (16 tbs) (Short Grain, 1 Recipe)
  Vegetable oil 2 Tablespoon
  Garlic 2 Clove (10 gm), finley minced (Large Cloves)
  Onions 2 Small, finley minced
  Minced fresh ginger root 1 Tablespoon
  Lean ground beef 1 Pound
  Korean red pepper paste 1⁄4 Cup (4 tbs) (Kochu Jang)
  Japanese medium soy sauce 1 Teaspoon
  Sugar 1 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Sesame seed oil 1⁄2 Teaspoon
  Dry roasted sesame seeds 1 Tablespoon
  Green onions 2 , finely minced
  Salt To Taste

Preheat oven to 350F (175C).
Separate lettuce leaves, rinse and pat thoroughly dry.
Store in a zip-type plastic bag until needed.
On a baking sheet, toast nuts, stirring often, in preheated oven 6 to 8 minutes.
Watch carefully so they do not burn.
Prepare Spicy Beef Forcemeat.
Place lettuce leaves on a serving plate.
Put nuts, Basic Cooked White Rice and beef mixture into separate serving dishes.
Invite guests to stuff and roll their own lettuce leaves.
To fill a lettuce leaf, spoon 1 small spoonful each of rice and filling in center of leaf.
Sprinkle with a few nuts.
Fold up sides of lettuce in a bundle.
Spicy Beef Forcemeat: In a wok or large skillet, heat oil over medium heat until hot.
Fry garlic, onions and gingerroot 2 to 3 minutes or until soft.
Add ground beef; fry, breaking up any large pieces, until no longer pink.
Mix in red-pepper paste, soy sauce, sugar, black pepper, sesame seed oil and Dry Roasted Sesame Seeds.
Stir in green onions and salt.

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Spicy Beef Forcemeat Wrapped In Lettuce Leaves Recipe