All-Protein Lettuce Wrap
An all-protein lettuce wrap rarely makes the menu of a filipino household. I prefer to fill my belly with Kare Kare or Pork Liempo over a lettuce wrap. Typical filipino food has the reputation for being high in fat and calories. And yes, I would agree that statement. Many filipino dishes just won’t taste good unless there’s some element of fat or sugar. For example, our Leche Flan, a filipino dessert favorite, consists primarily of egg yolk and sugar!
Leny and I decided this year to lose some weight. We exercise regularly and began to focus on our nutrition to shed a few extra pounds to lean out. To accomplish this, we’re making conscious decisions to watch what we eat.
Although we’re not excluding calorie rich filipino foods anytime soon, we decided to replace some of our daily meals with low calorie, high protein dishes. But how do we create a recipe so it has that asian flavor we love? Simple! Use asian ingredients and mixing combinations that work well together. Fortunately, these ingredients work well in a lot of combinations.
For today’s recipe, Leny’s masterful creation blends classic ingredients used to make the rich, flavorful asian marinade sauce. It’s light, but definitely not lacking in taste. The marinade is definitely the star. What’s great about this recipe is that it works well with other types of meat protein like pork or turkey.
You could use iceberg lettuce for your wrap, however we chose bibb lettuce to compliment our meat. A great source of energy, bibb has no fat and very little calories. Not surprising, the bibb lettuce worked perfectly with our recipe. Unlike iceberg lettuce, bibb lettuce has a smooth taste, yet provides the crunch and crispiness needed for a wrap.
Be sure to add Leny’s All-Protein Lettuce Wrap to your family’s menu. It’s a delicious meal you can overeat, but without the guilt.
- 1 ½ lb lean ground beef
- 3 cloves garlic, minced
- 1 large onion, finely chopped
- 2 ½ teaspoons ginger, minced
- 1 tablespoon rice wine vinegar
- 2 tablespoons hoisin sauce
- 1 tablespoon oyster sauce
- 3 tablespoons lite kikkoman soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon hoisin sauce
- 2 teaspoons of Sriracha hot sauce
- 1 teaspoon sesame oil
- pinch of chili pepper flakes
- 1 tablespoon cooking oil
- 1 teaspoon fish sauce
- pinch of pepper
- 2 stalk of green onions, chopped (for garnish)
- 1 whole bibb lettuce
- Rinse lettuce leaves. Pat dry making sure not to tear them. Set aside.
- Prepare special sauce by mixing all ingredients, stirring until fully dissolved and smooth consistency is achieved. Set aside.
- In a skillet with medium heat, saute garlic, onion and ginger. Once it’s slightly brown, add fish sauce and let it simmer for 1 minute.
- Add the rice wine vinegar and let it simmer for 1 -2 minutes.
- Add ground beef to the sauteed mixture and mix thoroughly. Stir often and breaking up clumps into smaller pieces until cooked and rendered out oil.
- Strain the oil and discard.
- Put back the beef mixture into the pan and in low heat, add the hoisin sauce and oyster sauce. Mix together until sauce is well distributed into the beef mixture.
- Let it cook for 2 minutes, stirring continuously.
- Add in sesame oil. Mix well then add pepper flakes.
- Arrange lettuce leaves in a serving platter with ground beef.
- To serve, spoon a portion of the meat into a lettuce leaf and garnish with green onions.
- Add marinade sauce as desired.