All, Meat, Recipes
Spicy Lemongrass Beef Lettuce Wraps
Who doesn’t love a lettuce wrap?
We gave these ones a distinct, Southeast Asian-inspired flavor, by adding lemongrass stalks (be sure the ones you select are firm and plump, and peel off the outer leaves), and then incorporating our hand-crafted, tropically-inspired Casa Picosa sauces (try this with So Pepper or Has Me Sweatin’, both are great). Topped with green onions and Thai basil or mint leaves, this filling, fragrant dish is one you’ll make again and again.
How to Make It
Ingredients
- 2 large lemongrass stalks
- 1 tbsp vegetable oil
- 3 medium shallots, finely chopped
- 2 garlic cloves, finely grated
- 1 tbsp finely grated ginger
- 1 ½ lbs (680 g) extra lean ground beef
- ½ tsp kosher salt
- 2 tsp fish sauce
- 2 tsp soy sauce
- 1 ½ to 2 ½ tsp Casa Picosa So Pepper or Has Me Sweatin hot sauce, plus extra for serving
- 1 tsp natural cane sugar
- 1 head butter lettuce, leaves separated
- Steamed jasmine rice, Thai basil or mint leaves and thinly
- sliced green onions, for serving
Instructions
- Remove and discard tough outer layers of lemongrass to reveal the tender, inner stalk. Trim and discard top two-thirds of stalk. Then, finely mince tender lemongrass. Set aside.
- Heat oil in a very large non-stick frying pan set over medium heat. Add shallots, garlic, ginger, and lemongrass. Cook, stirring often, until shallots are soft, about 2 to 3 minutes. Increase heat to medium-high, then crumble in beef. Season with salt. Cook, breaking beef up with a spoon and stirring occasionally, until no pink remains, approximately 7 to 9 minutes. Stir in fish sauce, soy, hot sauce, and sugar. Continue cooking, stirring occasionally, until liquid has evaporated, about 2 to 3 minutes.
- To serve, arrange beef-mixture, lettuce leaves, rice, herbs, and green onions on serving plates and in bowls. Build wraps by spooning ingredients onto each lettuce leaf. Serve with additional hot sauce.
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