Asian Beef Lettuce Wraps with Curried Couscous (Robin Miller) |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
1 tablespoon sesame oil |
1 cup shredded cabbage |
1 cup shredded carrots |
2 cups shredded leftover cooked beef |
1/4 cup hoisin sauce |
1 tablespoon reduced-sodium soy sauce |
1 1/4 cups water |
1 cup uncooked couscous |
salt and pepper |
1 teaspoon curry powder |
8 bibb or romaine lettuce leaves |
Directions:
1. In a large skillet over medium-high heat, add the sesame oil and heat. Add the cabbage and carrots and saute for 2 minutes. Add the beef and cook, stirring, until the beef is heated and the cabbage begins to wilt, about 2 minutes. Add the hoisin sauce and soy sauce and cook 5 minutes, until mixture heats through and cabbage wilts, stirring frequently.
2. Meanwhile, bring the water to a boil. Place the couscous in a heatproof bowl and sprinkle with salt, pepper, and curry powder. Pour the boiling water over the couscous and cover for 5 minutes. Fluff with a fork.
3. Spoon some of the beef into the center of each lettuce leaf and roll up. Serve with the couscous.
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