Asian Beef Lettuce Wraps with Curried Couscous

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  • Level: Easy
  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 4 servings
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8 Bibb or romaine lettuce leaves

1 tablespoon sesame oil

1 cup shredded cabbage

1 cup shredded carrots

2 cups shredded leftover cooked beef

1/4 cup hoisin sauce

1 tablespoon reduced-sodium soy sauce

1 1/4 cups water

1 cup uncooked couscous

Salt and pepper

1 teaspoon curry powder


  1. In a large skillet over medium-high heat, add the sesame oil and heat. Add the cabbage and carrots and saute for 2 minutes. Add the beef and cook, stirring, until the beef is heated and the cabbage begins to wilt, about 2 minutes. Add the hoisin sauce and soy sauce and cook 5 minutes, until mixture heats through and cabbage wilts, stirring frequently.
  2. Meanwhile, bring the water to a boil. Place the couscous in a heatproof bowl and sprinkle with salt, pepper, and curry powder. Pour the boiling water over the couscous and cover for 5 minutes. Fluff with a fork.
  3. Spoon some of the beef into the center of each lettuce leaf and roll up. Serve with the couscous.

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