Korean Beef In Lettuce

Microwaverina's picture

Nov. 25, 2010


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: Easy

Nutrition Facts

Serving size Complete recipe

Calories 2165Calories from Fat 1129

 % Daily Value*

Total Fat 125 g192.3%

Saturated Fat 45 g225%

Trans Fat 0 g


Sodium 4652 mg193.83%

Total Carbohydrates 168 g56%

Dietary Fiber 10 g40%

Sugars 39 g

Protein 97 g194%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet