Filed Under: main-dish, north-american, stir-fry, Under 20 Mins, vegetable, Vegetables

Lettuce-Wrapped Beef ‘n’ Mushroom Stir-Fry

Check it out. It's not just the taste, it's the cool ritual.

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April 8th, 2012

From the book Real Food, Real Fast . © 2006, by Sam Stern and Susan Stern. Photography by Lorne Campbell. Published by Candlewick Press. Reprinted with permission of the publisher. Click here for more information on this great cookbook!

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Servings
4
Prep Time
10 minutes
Cook Time
10 minutes
Ingredients
  • 1 head of iceberg lettuce, chilled
  • 1/2 large cucumber, peeled and cut into matchsticks
  • 4 green onions, cut into matchsticks
  • 4 tablespoons hoisin sauce
  • 1 tablespoon sunflower oil
  • 1 teaspoon sesame oil
  • 5 cloves garlic, chopped
  • 1 green chili pepper, de-seeded and chopped
  • 1 pound cremini mushrooms, chopped
  • 1 tablespoon rice wine or rice wine vinegar
  • 11 teaspoon sugar
  • soy sauce
  • pepper
  • 1/2 pounds ground beef
  • 6 green onions, chopped
  • fresh cilantro, chopped
  • 1-inch piece of cucumber, chopped
    • Directions
  • 1.

    Slice lettuce base and peel leaves off for wraps. Slap on a plate with cucumber and green onion sticks. Fridge it.

  • 2.

    Prep stir-fry ingredients.

  • 3.

    Heat wok or frying pan. Add oils. When really hot, add garlic and chili pepper. Stir with a long-handled spoon to soften for few seconds.

  • 4.

    Slap mushrooms in. Turn and stir for 3 minutes.

  • 5.

    Tip in rice wine or vinegar, sugar, a dash of soy sauce, and pepper. Stir-fry for 4 minutes or till the mushrooms absorb the liquid.

  • 6.

    Chuck beef in. Whack around for 3 to 4 minutes till brown. Stir in green onion, cilantro, and cucumber bits. Slap lettuce wraps and hoisin sauce on the table. Stick stir-fry in a bowl. Everyone get a wrapping.

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