Tag Archives: Meat

Beef Lettuce Wraps

28 Jul

A couple of days ago, I was asked if I could come up with a recipe for Beef Lettuce Wraps. I knew it wouldn’t be a difficult task, but that wasn’t the part that worried me. If you think that dinner without carbohydrates would go over well in my household, well, you obviously don’t know me as well as I thought.

Stuff some fillings in a tortilla, pita, bun, bagel or between two pieces of bread and I will scarf it down with absolutely no regard for my daily caloric intake. Stuff something in a lettuce leaf and try to pass it off as dinner and I will roll into the fetal position and comfort myself by eating a pound of bacon stuffed in a loaf of french bread.

What I’m trying to say is… I likey me carbs.

 However, I was pleasantly surprised at how satisfying these were. Beef in an Asian style sauce, topped with a boatload of veggies and crushed peanuts. It was the perfect combination.

It also may have helped that a friend demanded I order an entire Greek Chicken Souvlaki dinner for lunch yesterday. And by demanded, I mean she casually told me she was ordering Greek food for lunch and I jumped out of my chair and screamed TZATZIKI SAUCE!

Either way I was still kind of full by dinner time.

All jokes aside, if you wanted to make these a little more filling, you could always add some steamed rice or noodles to the mix.

 Mmm saucey!
These wraps pack lots of flavor, crunch and freshness. I’m pretty sure you could even eat these if you were on a low carb diet, but why would you want to do that?
Beef Lettuce Wraps:

Serves 4

4 tbsp Soy Sauce
2 tbsp Hoisin Sauce
Juice of Two Limes
2 tbsp Brown Sugar
1 tbsp Fresh Grated Ginger
2 cloves Garlic, Minced
1 tsp Sesame Oil
1 tbsp Siracha Chili Sauce (only if you like it spicy)
1 lb (16 oz) strip steak cut into thin strips (you could also use the pre-cut stirfry beef they usually have at the grocery store)
1 tbsp Peanut Oil
1 Red Pepper, thinly julienned
2 Medium Carrots, thinly julienned
1 cup Beansprouts
1/4 cup Thinly Chopped Green Onion
1/2 Cup Roasted Salted Peanuts, crushed or chopped roughly
1 Head of Leaf Lettuce, washed, dried and separated into leaves.

Mix together all of the sauce ingredients, add the beef and stir until coated. Heat a large pan or wok over medium heat, add the peanut oil and heat. Add the beef to the hot pan and stir-fry until cooked through and sauce is thickened, approximately 4-5 minutes. Remove to a bowl and garnish with one teaspoon of the green onion. Serve with little bowls of each of the veggies, peanuts, green onions and the lettuce leaves so that everyone can make their own wraps the way they like them.


Pulled Pork in Red Wine Gravy

19 Jul

Okay, Okay, so this isn’t something I would typically make in the middle of July, but you know what? My city has decided it didn’t want to provide me with typical July weather. I spent the last 5 days camping in the rain, and I’m cold. I’m cold and damp and I needed to eat something that was braised in a dutch oven.

I bought country style pork ribs that were originally destined to be slathered with a sweet and tangy sauce and barbecued, maybe served with grilled corn on the cob and coleslaw, but I don’t barbecue in the rain. So yesterday I whipped out the dutch oven I haven’t used since February and got to work.

Guess what? Photographing gravy soaked meat is difficult. It seemed like no matter what I did, it always ended up looking like I was taking a picture of dog food. Sorry for the mental picture, I can assure you it did not taste like dog food, it was real good.

I served this with mashed potatoes and Mr. Delish’s favorite garlicky green beans. It was yummy and it kind of felt like it was January and you know what? I was okay with that for one night but now I’m back to being bitter. What the heck Vancouver?!

Pulled Pork in Red Wine Gravy:

2 lbs Country Style Pork Ribs Cut into pieces
1 cup Flour
1 tsp Salt
1 tsp Pepper
3 tbsp Olive Oil
1 medium Sweet Onion, Chopped
2 medium Carrots, Chopped
2 Cloves of Garlic, Minced
2 cups Dry Red Wine ( I used Chianti)
2 cups Water
More salt and Pepper to taste

Preheat oven to 350 Degrees.

In a shallow dish, mix together flour, salt and pepper. Dredge each piece of pork in the flour until thoroughly coated, set aside.

In a large dutch oven over medium heat, add olive oil and heat until oil is very hot. Add the pork pieces and brown on all sides, you will probably have to do this in two batches. Remove to a plate covered in paper towels and set aside.

While the pot is still hot, add your onion and carrot and saute until soft, scraping up any brown bits on the bottom, about 3-5 minutes. Add the garlic and saute for another minute. Add the wine and water and season with salt and pepper. Place the pork pieces in the liquid, they should not all be completely submerged, and place the lid on the pot. Bake for 2 1/2 to 3 hours until pork is very soft and pulls apart easily.

Remove the pork pieces from the liquid and keep warm in a bowl. Strain the liquid and add it back to the pot over medium heat. Heat the liquid until it thickens slightly, about 5-8 minutes. In the meantime, use two forks to shred the pork, removing any fatty pieces and bones. Add the meat to the gravy and warm for 2-3 minutes. Serve with pasta, mashed potatoes, polenta or rice. Leftovers would be great on a toasted bun, hello pulled pork sandwich!


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