Author Notes
You can make this with any ground meat, seafood, or leftover meat, or just veggies. I like it best with ground turkey, but I've been dying to try it with minced shrimp. It's a great way to use leftover meat, veggies and brown rice. You can make the filling and combine it with the sauce ahead of time. —Pamela
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Ingredients
- Filling
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1 pound
ground chicken, beef, or turkey, or leftover meat/seafood of any kind
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1
medium carrot, minced or grated
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1/2
medium onion, finely chopped
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1
small red bell pepper, chopped
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1
head romaine lettuce, separated, washed, and dried
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2-3
green onions, sliced at an angle, for garnish
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handful
• Chopped unsalted peanuts or cashews, for garnish (optional)
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1 cup
leftover brown (or white) rice
- Sauce
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3 tablespoons
soy sauce
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1/4 cup
chicken or vegetable broth, or water
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1 tablespoon
cornstarch
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1 teaspoon
finely minced fresh garlic
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1/4 teaspoon
fresh minced or grated ginger root
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1 tablespoon
Toasted Sesame oil
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1/4-1/2 teaspoons
Chinese Five Spice
Directions
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Preparation: Put the sauce ingredients in a small bowl, stir or whisk to combine set aside.
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Heat a large sauté pan or wok on medium-high heat. Cook the meat until juices start to be released, breaking it up as you cook.
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Add the carrot, broccoli, bell pepper and other vegetables. Continue stirring and breaking up the meat until it is thoroughly cooked.
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Turn the heat down to medium-low, give the sauce a stir or a whisk, and add it to the pan. Add the rice and toss until all is well-coated and heated through.
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Serve the meat/rice mixture and lettuce leaves separately on a plate, put the meat in the leaves with a spoon, then sprinkle with nuts and/or green onions and eat it rolled up in the lettuce leaves like a taco.
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