Braised Beef Lettuce Wraps

6
Medium
Dinner

Characteristics

Without peanuts Without nuts Without Eggs Dairy Free

Nutritional Facts Per Serving

370
Calories
40 g
Protein
23 g
Carbs
2 g
fiber
Show all nutrition facts

Nutritional Facts

1 6
  • Amount For Serving % Daily Value
  • Calories 370
  • Lipides 11 g
    • Saturated fat  3.5 g
  • Cholesterol 90 mg
  • Sodium  1200 mg
  • Carbs 23 g
    • fiber  2 g
  • Protein 40 g

Ingredients

  • 1 1/4 cups (300 mL) reduced sodium beef broth
  • 1/2 cup (125 mL) beer or water
  • 1/2 cup (125 mL) hoisin sauce
  • 1/4 cup (60 mL) ketchup
  • 1/4 cup (60 mL) soy sauce
  • 1/4 cup (60 mL) rice vinegar
  • 2 tbsp (30 mL) packed brown sugar
  • 2 tsp (10 mL) hot Asian-style chili sauce, or to taste
  • 1 onion, halved and thinly sliced
  • 1 tbsp (15 mL) vegetable oil
  • 2 1/4 lb (1.125 kg) top round or rump beef roast
  • 12 to 18 butter lettuce leaves
  • 1/2 cup (125 mL) coarsely grated carrot
  • 1/2 cup (125 mL) coarsely grated cucumber
  • 1/2 cup (125 mL) cilantro sprigs or sliced green onion

Method

  1. Preheat oven to 325˚F (160°C). In bowl, mix together the broth, beer (or water), hoisin sauce, ketchup, soy sauce, rice vinegar, brown sugar, hot chili sauce and onion. Set aside.
  2. Place oil in Dutch oven set over medium-high heat. Brown beef on all sides. Pour broth mixture over beef. Cover and braise in oven 3 hr., or until meat is very tender. Transfer beef to large bowl. Skim fat from sauce in Dutch oven.
  3. After beef is cool enough to handle, pull into shreds with two forks or with your hands protected with kitchen gloves. Place Dutch oven on stove and bring sauce to a simmer; mix in shredded beef.
  4. Spoon beef into serving bowl. Also set out bowls of lettuce leaves, carrot, cucumber and cilantro (or green onion). Let diners fill lettuce leaves with meat and vegetables.

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