Recipe courtesy of
Andy Liang
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Spiced Beef Lettuce Cups
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- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 311
- Total Fat
- 19 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 74 milligrams
- Sodium
- 942 milligrams
- Carbohydrates
- 9 grams
- Dietary Fiber
- 2 grams
- Sugar
- 3 grams
- Protein
- 26 grams
This quick and easy weeknight dinner is inspired by the savory and aromatic cumin lamb. This version uses ground beef marinated with an oyster sauce-baking soda solution, which retains moisture when stir fried, in addition to browning very well. The beef is quickly cooked and tossed with onions and snow peas, then filled into lettuce cups for a fun eating experience. This beef and vegetable stir fry can also be served over fluffy rice.
- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 311
- Total Fat
- 19 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 74 milligrams
- Sodium
- 942 milligrams
- Carbohydrates
- 9 grams
- Dietary Fiber
- 2 grams
- Sugar
- 3 grams
- Protein
- 26 grams
Ingredients
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Directions
- Toast the cumin in a large cast-iron skillet over medium heat, stirring, until fragrant. Transfer to a cutting board, reserving the skillet, and chop. Put 1/2 teaspoon in a large bowl and mix the remaining cumin with the red pepper flakes in a small bowl.
- Add the beef, 2 tablespoons soy sauce, 1 tablespoon each cornstarch and water, 2 teaspoons oyster sauce and the baking soda to the large bowl; mix to combine. Whisk together the remaining 2 teaspoons soy sauce, 1 teaspoon each oyster sauce and cornstarch and 6 tablespoons water in a saucepan. Cook over medium heat until the sauce is thick and glossy, 2 minutes.
- Cook the red onion and snow peas in 1 tablespoon oil in the reserved skillet over medium-high heat until blistered, 2 minutes; remove to a plate. Add the remaining 1 tablespoon oil; once hot, spread the beef evenly in the pan and sear until browned, about 2 minutes. Flip, chop with a spatula and cook 2 more minutes. Add the red pepper flakes mixture and the reserved red onion and snow peas; cook, tossing, until the beef is cooked through, 1 more minute. Remove from the heat and stir in the sauce and celery.
- Divide the beef and vegetables among 4 plates. Top with the celery leaves and more red pepper flakes, if desired. Serve with the lettuce leaves.
