I think you’re going to absolutely love this recipe. The flavors are fantastic! It’s such a quick and easy dinner and perfect for a weeknight meal. It’s my skinny version of Korean beef but I call it “Cheap Korean Beef” since I’m using extra lean ground beef instead of steak. Each dinner size serving has 292 calories, 7 grams of fat and 8 Weight Watchers SmartPoints. Two of them are very filling since they are filled with the beef mixture and brown rice. Enjoy!
Prep Time: 10 minutes
Cook Time: 15 minutes (not including cooking the rice)
Ingredients
1 pound 96% extra lean ground beef, see shopping tips
2 teaspoons garlic cloves, minced
2 teaspoons sesame oil, olive or canola oil
3 tablespoons brown sugar
1 teaspoon chili powder
1 teaspoon ginger, from a jar or 1 teaspoon fresh, see shopping tips
¼ cup reduced-sodium soy sauce
1 tablespoon rice vinegar
3 scallions (green onions), sliced
1 cup cooked brown or white rice (½ cup uncooked), see shopping tips
1 large head Boston lettuce (butter lettuce), wash, dried and leaves separated, see shopping tips
Shredded carrots and diced scallions, for garnish (optional)
Instructions
1. Cook brown rice according to package directions.
2. In the meantime: In a large, non stick pan, brown ground beef and garlic over medium-high heat. Reduce heat to medium. Add sesame oil, brown sugar, chili powder, ginger, soy sauce and rice vinegar. Mix together well. Simmer for 5-7 minutes. Stir often.
3. To make each lettuce cup: Add ⅓ cup warmed Korean beef mixture to 1 lettuce leave. Add 2 tablespoons warmed brown rice. Sprinkle top with a little shredded carrots and scallions, if desired. Repeat to make 8 Korean Beef Lettuce Cups total.
4. Serve with a fork and knife but you could pick them up and eat with your hands.
Makes 4 servings. Each dinner serving, 2 beef cups (each has ⅓ cup beef and 2 tablespoons rice).
Food Facts
Beef has traditionally been expensive in Korea, so beef dishes almost always use the ingredient in moderation, often mixed with (or wrapped in) vegetables.
The large, sweet leaves of Boston lettuce are buttery textured, soft and tender. This lettuce is a popular choice for use as wraps for appetizers. Since it can be easily bruised, its package in protective plastic containers called “clamshells.”
Shopping Tips
Happily most supermarkets sell extra lean ground beef. I used the 96% lean ground beef from Trader Joe’s.
You’ll find plastic containers of Boston lettuce leaves in the produce section. You’ll use about 1 head washed and dried. You need a total of 8 leaves for this recipe.
To save time, I like to use ginger, in a jar. It can be found in the produce section of the supermarket. Once opened, it will keep in the refrigerator for a long time.
My favorite rice to use is brown Basmati rice. You can find it now in most supermarkets. I bought it at Trader Joe’s. They now sell quick cooking Basmati brown rice too. Or, use your favorite brown rice.
Weight Watchers SmartPoints 8
Weight Watchers POINTS PLUS 8
Weight Watchers (old points) 6
SKINNY FACTS: for 2 lettuce cup. (Each filled with ⅓ beef & 2 T brown rice)
292 calories, 7g fat, 2.4g sat. fat, 60mg chol, 25g prot, 35g carbs, 2g fiber, 650mg sod, 15g sugar
FACTS: for SmartPoints
281 calories, 2.4g sat. fat, 14g sugar, 24g protein
Prep Time: 10 minutes
Cook Time: 15 minutes (not including cooking the rice)
Ingredients
1 pound 96% extra lean ground beef, see shopping tips
2 teaspoons garlic cloves, minced
2 teaspoons sesame oil, olive or canola oil
3 tablespoons brown sugar
1 teaspoon chili powder
1 teaspoon ginger, from a jar or 1 teaspoon fresh, see shopping tips
¼ cup reduced-sodium soy sauce
1 tablespoon rice vinegar
3 scallions (green onions), sliced
1 cup cooked brown or white rice (½ cup uncooked), see shopping tips
1 large head Boston lettuce (butter lettuce), wash, dried and leaves separated, see shopping tips
Shredded carrots and diced scallions, for garnish (optional)
Instructions
1. Cook brown rice according to package directions.
2. In the meantime: In a large, non stick pan, brown ground beef and garlic over medium-high heat. Reduce heat to medium. Add sesame oil, brown sugar, chili powder, ginger, soy sauce and rice vinegar. Mix together well. Simmer for 5-7 minutes. Stir often.
3. To make each lettuce cup: Add ⅓ cup warmed Korean beef mixture to 1 lettuce leave. Add 2 tablespoons warmed brown rice. Sprinkle top with a little shredded carrots and scallions, if desired. Repeat to make 8 Korean Beef Lettuce Cups total.
4. Serve with a fork and knife but you could pick them up and eat with your hands.
Makes 4 servings. Each dinner serving, 2 beef cups (each has ⅓ cup beef and 2 tablespoons rice).
Food Facts
Beef has traditionally been expensive in Korea, so beef dishes almost always use the ingredient in moderation, often mixed with (or wrapped in) vegetables.
The large, sweet leaves of Boston lettuce are buttery textured, soft and tender. This lettuce is a popular choice for use as wraps for appetizers. Since it can be easily bruised, its package in protective plastic containers called “clamshells.”
Shopping Tips
Happily most supermarkets sell extra lean ground beef. I used the 96% lean ground beef from Trader Joe’s.
You’ll find plastic containers of Boston lettuce leaves in the produce section. You’ll use about 1 head washed and dried. You need a total of 8 leaves for this recipe.
To save time, I like to use ginger, in a jar. It can be found in the produce section of the supermarket. Once opened, it will keep in the refrigerator for a long time.
My favorite rice to use is brown Basmati rice. You can find it now in most supermarkets. I bought it at Trader Joe’s. They now sell quick cooking Basmati brown rice too. Or, use your favorite brown rice.
Weight Watchers SmartPoints 8
Weight Watchers POINTS PLUS 8
Weight Watchers (old points) 6
SKINNY FACTS: for 2 lettuce cup. (Each filled with ⅓ beef & 2 T brown rice)
292 calories, 7g fat, 2.4g sat. fat, 60mg chol, 25g prot, 35g carbs, 2g fiber, 650mg sod, 15g sugar
FACTS: for SmartPoints
281 calories, 2.4g sat. fat, 14g sugar, 24g protein
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