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Beef lettuce wraps

Time 25 minutes
Yields Serves 4 as an appetizer
Beef lettuce wraps
1

Saute the ground beef until thoroughly cooked, about 5 minutes. Using a fine mesh strainer, drain the beef of all juices and oils.

2

Place a medium saute pan over high heat. Add the grapeseed oil. Saute the water chestnuts until crisp, 2 minutes. Add the beef, sweet chile sauce, soy sauce and kechap manis. Mix until the sauces are incorporated. Cook about 1 minute. Add the mint and cilantro, mixing well.

3

Transfer the mixture to a 4-ounce bowl and garnish with the green onions. Place the bowl onto a larger plate (the restaurant uses an 8-inch-square one). Surround the bowl with the lettuce leaves. Serve with a spoon for scooping the filling into the leaves.

From chef Andrew deGroot of Yu Restaurant & Lounge in Santa Monica.

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