Korean Hoisin Beef in Lettuce Cups Recipe
Serve this on a bed of quinoa and some good hot sauce on the side. It can also be used as a healthy vegetable side dish. If you use it as a side dish, feel free to leave the tofu out.
Ingredients
- 2 oz thin rice stick noodles
- Vegetable oil for frying the noodles
- 1 pound minced beef, lean (or chicken)
- Korean Seasoning
- 2 green onions, white part only, finely
- chopped
- ½ Tbs. minced fresh ginger
- 2 cloves garlic, minced
- 2 tsp. dark sesame oil
- pinch of red chili flakes, optional
- The Sauce
- ⅓ cup hoisin sauce
- 4 tsp. rice vinegar
- 1 Tbs. low sodium tamari
- 1 large head of Boston lettuce, cleaned and
- leaves separated
- 1 Tbs. vegetable oil, for the beef
- Optional Veggies
- Shredded carrots
- Sliced green onion
- Sliced cucumbers
Instructions
- 1
In a large fry pan, heat oil to high, toss in the rice noodles, allow them to puff up, about 10-20 seconds, tossing a little, transfer to a paper towel to drain and cool.
- 2
In a medium bowl mix the raw beef with all the Korean Seasoning.
- 3
In a small bowl mix The Sauce ingredients, set aside.
- 4
Heat a large fry pan to med-high and add the 1 Tbs. vegetable oil (for the beef). Add the seasoned beef and stir fry, breaking up any lumps, until it loses its pinkish colour, 3-4 minutes.
- 5
Add 1 spoonful of The Sauce mixture to the beef and stir fry for 1 minute. Add another spoonful of The Sauce mixture and stir fry for another 30 seconds or until it dries out, continue adding and stir frying until the mixture is used up and the beef looks coated but not too saucy (it will take 4-6 additions). Remove from the heat and empty the beef onto a serving bowl.
- 6
To serve, spoon the beef mixture onto the lettuce cups and top with the crispy noodles and optional veggies.
- 7
Serve immediately. Serves 4-6
Tips & Storage
- How to Store
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
- Can I Freeze This?
- Yes! This freezes well for up to 3 months. Let it cool completely before transferring to a freezer-safe container. Thaw overnight in the refrigerator before reheating.
- Cooking Tip
- For the best results, let your beef come to room temperature for about 20 minutes before cooking. This ensures even cooking throughout.
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Frequently Asked Questions
How do I make Korean Hoisin Beef in Lettuce Cups?
This Korean Hoisin Beef in Lettuce Cups recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 21 ingredients and the recipe is designed for home cooks of all skill levels.
Can I make this korean hoisin beef in lettuce cups ahead of time?
Yes! This recipe stores well in the refrigerator for 3-4 days and can be frozen for up to 3 months. Reheat gently before serving.