My kids were asking for something savory tonight for dinner. I wanted something fairly easy to make and clean up. I still had ground beef, yes, night number 3, but I wanted to make it not feel like the same meat again. This time I turned to an Asian influence to try to change things up a bit.
I found a recipe in my latest issue of Every Day with Rachel Ray magazine for Asian Chicken Lettuce Cups. We are getting ready for a family vacation so I am trying to spend as little as possible in groceries this month. I am cleaning out the freezer and pantry and will probably continue once we get home from our two-week vacation. But for this week I did go out and by Boston lettuce and a pear for this recipe. I refused to buy chicken because we had perfectly good ground beef at home so I did what I always do and tailored this recipe to what I had on hand. Because ground beef is a more flavorful than chicken I did add extra spices to keep the flavor rich.
It was really good. The flavors were definitely Asian influenced. The lettuce cups were a bit hard to eat but we scooped up with a spoon all the filling that fell out. We also would probably skip the pear next time. I liked the extra bit of added crunch and sweetness from the little bites but it was not really needed. If I had a pear on hand to use I would put it in but next time but I will not go out of my way to buy one.
This was the perfect light meal for 4 hearty eaters. I added a side of green beans and broccoli to serve with the meal as it already had lettuce in it I did not want to serve a salad.
- 1/2 cup hoisin sauce
- 2 TBSP soy sauce
- 1/3 cup water
- 1 1/2 lb. ground beef
- 8 oz. baby carrots sliced into small rounds
- 4 cloves garlic, minced
- 8 scallions whites and greens separated and chopped
- 2 large heads of Boston Lettuce, leaves washed and separated
- 1 large sweet pear, diced
- In a large skillet brown the ground beef over medium heat. Break the beef into small pieces with the back of a spoon. Drain the grease from the pan and return the pan to the burner when the meat is fully cooked.
- Add the carrots and cook 3-4 minutes. Add the garlic and scallion whites and cook for an additional minute until garlic becomes fragrant.
- Stir the hoisin sauce, soy sauce and water into the ground beef mixture. Stir continuously until the mixture thickens and coats the meat and vegetables.
- Divide the mixture amount the lettuce leaves. Sprinkle with the scallion greens and pear.