Herby Asian-Style Lettuce Wraps
By Catherine Newman
Makes: 2-3 servings
Total carbohydrates: 2-6 grams per serving, depending on accompaniments
Hands-on time: 30 minutes
Total time: 30 minutes
This is such an insanely delicious dinner that my family can identify it by smell from outside of our house. Plus, it’s lots of fun for each person to assemble their own wraps with all their favorite herbs and accompaniments. Even the herb-suspicious tend to feel friendly towards fresh mint, if you can get your hands on some. The only problem is the deliciousness itself, which makes it so that you kind of have to double this recipe to feed a family of four.
3 tablespoons soy sauce
1 teaspoon sesame oil
1/2 teaspoon Sriracha or sambal oelek (or something else spicy)
1 tablespoon vegetable oil
2 scallions, slivered
1 tablespoon finely minced ginger
2 garlic cloves, minced
1 pound ground beef (yes, you can use turkey)
1 head of butter lettuce or Boston bibb lettuce, whole leaves washed and dried
2 cups fresh herb leaves, ideally mint, basil, and cilantro (or pick 1 or 2)
Carrots (grated) and/or radishes (sliced), and/or cucumber (sliced or cut into thin strips), sprinkled with salt and white or rice vinegar
Pickled jalapeno slices (from a jar)
1. In a small bowl or mug, whisk together the soy sauce, sesame oil, and hot sauce.
2. Heat the vegetable oil in a large skillet over medium heat. Add the scallions and ginger and cook, stirring constantly, until fragrant, about 1 minute. Add the garlic and cook another 30 seconds, then add the ground beef, raise the heat to high, and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks.
3. Stir in soy sauce mixture and simmer until it’s heated through, about 2 minutes.
4. Let folks at the table help themselves to lettuce leaves, which they should think of as a kind of leafy taco shell and fill with meat, herbs, veggies, and other accompaniments.