Skinny Korean Beef Lettuce Cups
Ingredients
- 1 pound 96% extra lean ground beef, see shopping tips
- 2 teaspoons garlic cloves, minced
- 2 teaspoons sesame oil, olive or canola oil
- 3 tablespoons brown sugar
- 1 teaspoon chili powder
- 1 teaspoon ginger, from a jar or 1 teaspoon fresh, see shopping tips
- ¼ cup reduced-sodium soy sauce (for gluten-free use Tamari soy sauce)
- 1 tablespoon rice vinegar
- 3 scallions (green onions), sliced
- 1 cup cooked brown or white rice (½ cup uncooked), see shopping tips
- 1 large head Boston lettuce (butter lettuce), washed, dried and leaves separated, see shopping tips
- Shredded carrots and diced scallions, for garnish (optional)
Instructions
- Cook brown rice according to package directions.
- In the meantime: In a large, nonstick pan, brown ground beef, and garlic over medium-high heat. Reduce heat to medium. Add sesame oil, brown sugar, chili powder, ginger, soy sauce, and rice vinegar. Mix together well. Simmer for 5-7 minutes. Stir often.
- To make each lettuce cup: Add ½ cup warmed Korean beef mixture to 1 lettuce leaf. Add 2 tablespoons of warmed brown rice. Sprinkle top with little shredded carrots and scallions, if desired. Repeat to make 8 Korean Beef Lettuce Cups total.
- Serve with a fork and knife but you could pick them up and eat with your hands.
Nutrition
Serving: 2lettuce cupsCalories: 292kcalCarbohydrates: 35gProtein: 25gFat: 7gSaturated Fat: 2.4gCholesterol: 60mgSodium: 650mgFiber: 2gSugar: 15gBlue Smart Points: 8Green Smart Points: 8Plus Points: 8