Monday, January 22, 2007
Moo Shu Beef Lettuce Cups
1 lb. 7% lean ground beef
1 c. yellow onion, thinly sliced
2 Tbsp. ginger, grated
2 c. baby bok choy, thinly sliced
1 med red bell pepper, thinly sliced
2 c. mushrooms, sliced
2 Tbsp. low sodium soy sauce
8 Bibb lettuce leaves
Extra soy sauce for dipping
Coat large, non-stick pan with cooking spray. Set over medium high heat. Add beef, onion, ginger and garlice. Break up as cooking until meat is browned, 5-7 minutes.
Add vegetables and soy sauce; cook until bok choy is wilted and bell pepper is tender-crisp, about 3-5 minutes.
Spoon about 1/2 c. mixture into lettuce cups.
Serving: 2 filled cups per person, serves 4
Serve with steamed snow peas seasoned with a few drops of dark sesame oil, and brown rice.
1 c. yellow onion, thinly sliced
2 Tbsp. ginger, grated
2 c. baby bok choy, thinly sliced
1 med red bell pepper, thinly sliced
2 c. mushrooms, sliced
2 Tbsp. low sodium soy sauce
8 Bibb lettuce leaves
Extra soy sauce for dipping
Coat large, non-stick pan with cooking spray. Set over medium high heat. Add beef, onion, ginger and garlice. Break up as cooking until meat is browned, 5-7 minutes.
Add vegetables and soy sauce; cook until bok choy is wilted and bell pepper is tender-crisp, about 3-5 minutes.
Spoon about 1/2 c. mixture into lettuce cups.
Serving: 2 filled cups per person, serves 4
Serve with steamed snow peas seasoned with a few drops of dark sesame oil, and brown rice.
Labels: entrees
# posted by Seattle Coffee Girl @ 10:41 AM 
