SPICY BEEF IN LETTUCE CUPS
3 tablespoons soy sauce
2 tablespoons dry sherry
2 teaspoons cornstarch
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 pound ground beef
2 tablespoons vegetable oil
1 tablespoon chopped garlic
2 tablespoons chopped fresh ginger
1/2 teaspoon red pepper flakes
3 tablespoons finely chopped green onion
1 tablespoon Asian sesame oil
About 20 cup-shaped lettuce leaves such as Bibb, Boston or iceberg (for serving)
In a small bowl, combine the soy sauce, sherry, cornstarch, sugar and salt and stir well to dissolve the cornstarch and combine everything into a smooth sauce.
Place the ground beef in a medium bowl, use a spoon to separate it into five or six big clumps. Add about half the soy-sauce mixture and gently mix the seasonings into the ground beef, using your hands or a large spoon. Set aside for 10 to 15 minutes.
TO COOK:
Heat a wok or large, deep skillet over medium-high heat until very hot. Add the vegetable oil; swirl to coat the pan, and then toss in the ginger and garlic. Cook for about 1 minute, tossing once, until fragrant but not browned.
Crumble in the seasoned ground beef, and use your spatula or a big, slotted spoon to break it up and spread it around the hot pan to help it cook evenly. Let it cook until it changes color on one side, 1 to 2 minutes.
Toss the meat just enough to turn the uncooked side into the hot pan, and let it cook another minute undisturbed. Then toss well, using your spatula to break up any large chunks. When the meat is cooked, add the red pepper flakes and the green onion and toss well. Add the sesame oil and remove from the heat, tossing once more.
TO SERVE:
Transfer to a serving plate and serve hot, warm or at room temperature. Arrange lettuce cups on a serving platter, and fill each with a spoonful or two of the cooked beef. Or provide lettuce cups and the serving plate of beef and invite guests to make up lettuce packets themselves.
Makes 4 servings
Source: Quick and Easy Chinese: 70 Everyday Recipes by Nancie McDermott
3 tablespoons soy sauce
2 tablespoons dry sherry
2 teaspoons cornstarch
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 pound ground beef
2 tablespoons vegetable oil
1 tablespoon chopped garlic
2 tablespoons chopped fresh ginger
1/2 teaspoon red pepper flakes
3 tablespoons finely chopped green onion
1 tablespoon Asian sesame oil
About 20 cup-shaped lettuce leaves such as Bibb, Boston or iceberg (for serving)
In a small bowl, combine the soy sauce, sherry, cornstarch, sugar and salt and stir well to dissolve the cornstarch and combine everything into a smooth sauce.
Place the ground beef in a medium bowl, use a spoon to separate it into five or six big clumps. Add about half the soy-sauce mixture and gently mix the seasonings into the ground beef, using your hands or a large spoon. Set aside for 10 to 15 minutes.
TO COOK:
Heat a wok or large, deep skillet over medium-high heat until very hot. Add the vegetable oil; swirl to coat the pan, and then toss in the ginger and garlic. Cook for about 1 minute, tossing once, until fragrant but not browned.
Crumble in the seasoned ground beef, and use your spatula or a big, slotted spoon to break it up and spread it around the hot pan to help it cook evenly. Let it cook until it changes color on one side, 1 to 2 minutes.
Toss the meat just enough to turn the uncooked side into the hot pan, and let it cook another minute undisturbed. Then toss well, using your spatula to break up any large chunks. When the meat is cooked, add the red pepper flakes and the green onion and toss well. Add the sesame oil and remove from the heat, tossing once more.
TO SERVE:
Transfer to a serving plate and serve hot, warm or at room temperature. Arrange lettuce cups on a serving platter, and fill each with a spoonful or two of the cooked beef. Or provide lettuce cups and the serving plate of beef and invite guests to make up lettuce packets themselves.
Makes 4 servings
Source: Quick and Easy Chinese: 70 Everyday Recipes by Nancie McDermott
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