One-Pan Ginger Beef Lettuce Wraps

Name: One-Pan Ginger Beef Lettuce Wraps With Zucchini, Gochujang Sauce & Pickled Carrots
Yield: 2 servings
Ingredients: 1 Lettuce; 4 oz Carrot; 1 Onion; 1 Zucchini; 1 Lemon; 5 tsp Wine; 10 oz Ground Beef; 1 tsp Garlic Powder; 2 tbsp Hoisin Sauce; 1 Ginger; 1 oz Gochujang Sauce; tsp Salt, tsp; tsp Black Pepper, tsp

with Zucchini, Gochujang Sauce & Pickled Carrots

By Recipe0 System

“Hot beef, cold lettuce, can’t lose!” That’s what we think the rallying cry should’ve been on that high school football drama. This winning combo takes a page from the Korean barbecue playbook. Here, we cook ground beef and zucchini in a savory sauce that gets sweet heat from gochujang, a Korean chili paste. Crisp romaine leaves cradle the gingery beef filling along with tangy pickled carrots. This is definitely a meal that’ll have you cheering for the home (cooking) team!

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 Lettuce
4 oz Carrot
1 Onion
1 Zucchini
1 Lemon
5 tsp Wine
10 oz Ground Beef
1 tsp Garlic Powder
2 tbsp Hoisin Sauce
1 Ginger
1 oz Gochujang Sauce
tsp Salt, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

4 steps

1

Wash and dry produce.

Halve, peel, and finely dice half the onion (whole onion for 4 servings). Trim and dice zucchini into ¼-inch pieces. Peel and mince or grate half the ginger (all for 4). Quarter lemon. Trim and discard root end from lettuce; separate leaves.
2

In a medium microwave-safe bowl, toss carrots with vinegar, 1 tsp sugar (2 tsp for 4 servings), and a pinch of salt and pepper. Microwave for 1 minute. Set aside, tossing occasionally.
3

Heat a drizzle of oil in a large pan over medium-high heat. Add onion; season with salt and pepper. Cook, stirring occasionally, until tender and lightly browned, 5-8 minutes.

Add another drizzle of oil, zucchini, garlic powder, and ½ tsp salt (¾ tsp for 4 servings). Cook, stirring occasionally, until zucchini is slightly softened, 3-5 minutes.

Add beef* and ginger; season with pepper. Cook, breaking up meat into pieces, until browned, 3-4 minutes. TIP: If there’s excess grease in your pan, carefully pour it out.

Stir in gochujang, hoisin, and ¼ cup water. Cook, stirring, until beef is saucy and cooked through, 2-3 minutes.

Remove from heat. Stir in juice from half the lemon; season with salt and pepper to taste.
4

Divide lettuce between plates; fill with beef mixture. Garnish with pickled carrots (draining first). Serve with remaining lemon wedges on the side. TIP: Alternatively, serve beef mixture, carrots, and lettuce in separate bowls and let everyone assemble their own wraps!