Exercise your mind and body

I came across this recipe by Rose Reisman. I’ll be changing a few ingredients.
I won’t be using any honey or carrots and instead of peanut butter I’ll replace it with unsweetened almond butter.

Asian Beef Lettuce Wrap


2 tsp vegetable oil
1 cup chopped onion
½ cup diced carrot
¾ cup diced red bell pepper
12 oz extra-lean ground beef
¼ cup light coconut milk
2 Tbsp natural peanut butter
4 tsp low-sodium soy sauce
4 tsp rice wine vinegar
2 tsp sesame oil
1 ½ tsp minced garlic
1 tsp honey
1 tsp sesame seeds
1 tsp minced fresh ginger
½ tsp hot Asian chili sauce
¼ cup chopped cilantro or parsley
¼ cup chopped green onions
8 large Boston or butter lettuce leaves


Spray a large non-stick skillet with cooking oil, add the vegetable oil and place over medium-high heat. Sauté the onion until browned, about 5 minutes. Add the carrot and bell pepper and sauté for another 8 minutes, until the vegetables are tender-crisp. Add the beef and sauté until no longer pink, about 4 minutes.

Combine the coconut milk, peanut butter, soy sauce, vinegar, sesame oil, garlic, honey, sesame seeds, ginger and chili sauce. Add to the beef mixture and simmer for 3 minutes.Stir in the cilantro and green onions. Divide among lettuce leaves and roll up or allow your guests to roll their own.

Prep Time: 15 min
Cook Time: 20 min
Serves 4


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