Before we know it, we will all be lounging by the pool basking in the warm sunshine of summer, and drinking some tropical drink with a little umbrella in it. We have had a very mild winter here in Kansas, so maybe it is easier for me to imagine that than some of you. I for one am beginning to think about swimsuit season, which at this point is a little terrifying. Well, here is a protein packed dish that will get you on your way to the skin baring summer months. I felt it was the least I could do after sharing my Loaded Mashed Potatoes last week. Top the wraps with your favorite veggies. I love the crunch that they give these.
Asian Beef Lettuce Wraps
1 pound extra lean ground beef
1 teaspoon garlic, minced
¼ teaspoon crushed red pepper flakes
¼ cup plum sauce
¼ cup hoisin sauce
1 tablespoon rice wine vinegar
1 tablespoon grated fresh ginger
1 tablespoon toasted sesame oil
1 bag coleslaw mix (10-12 ounces)
½ cup shredded carrots, plus more for serving if desired
1 can water chestnuts, chopped
Red Bell Pepper Strips, optional for serving
Boston Bibb lettuce leaves, or your favorite lettuce
Cook ground beef in skillet over medium heat with the garlic and red pepper flakes.
When browned, drain well and add the plum sauce, hoisin sauce, rice wine vinegar, ginger and sesame oil. Cook for a few minutes to allow the flavors to blend.
Add the coleslaw mix, carrots and water chestnuts. Continue cooking about 5 minutes until coleslaw mix is crisp tender.
Spoon into the lettuce leaves. Top with shredded carrots and sliced red bell peppers if desired.