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May 28 2010

Beef and Shiitake Lettuce Wraps

Published by at 6:09 pm under appetizers,Gardening

Imagine having a garden full of organic lettuce and greens that you can harvest when you are ready to eat them – everything from Bibb Lettuce to Arugula. Somehow the days and weeks of watering these plants become so worth it when you take a bite out of your home grown produce. And frankly, lettuce is so low maintenance and grows so quickly that before you know it, you get gigantic lettuce heads that pop out from the dirt that you’ll end up having to share with family and friends! This is our 2nd year that we’ve grown our own lettuce and we encourage those with some space in their yard to do the same! You’ll understand why we appreciate our produce so much!

We harvested some beautiful Sierra lettuce the other day and figured it would be perfect for a meal of lettuce wraps – low-carb, healthy, and refreshing! Lettuce Wraps are well-known in some restaurants as appetizers because it’s so light, and typically made with Asian flavors, like soy sauce and Hoison sauce. We basically incorporated a lot of the popular flavors, but made some changes based on our preference. For example, I cannot stand water chestnuts! There’s just something about the texture and crunch that just ruins the dish for me, so obviously I omitted water chestnuts from the traditional recipe. Instead, I added something different – glass noodles. Combined with the rest of the ingredients, this helps balance the meal and provides a little bit of carbs. Give our recipe a try or experiment with your own favorite ingredients and you’ll be thoroughly satisfied with having Lettuce Wraps on the dinner table.

Back in March, we had posted this picture of us planting the different types of lettuce in our square patch. This was the size it came in from the nursery.

Back in March, we had posted this picture of us planting the different types of lettuce in our square patch. This was the size it came in from the nursery.

Two months later, this is the size of the lettuce heads! Not bad, huh? From the left, we have the Sierra lettuce, then Bibb, and finally Freckled. In the back, we started to put other varieties in pots (like Spring Mix, Arugula, etc). Once we harvest the lettuce from the planter, we transfer the ones in the pot to the ground because it grows much faster.

Two months later, this is the size of the lettuce heads! Not bad, huh? From the left, we have the Sierra lettuce, then Bibb, and finally Freckled. In the back, we started to put other varieties in pots (like Spring Mix, Arugula, etc). Once we harvest the lettuce from the planter, we transfer the ones in the pot to the ground because it grows much faster.

Having a nice salad blend at our convenience is wonderful! I make sure we get our daily dose of fiber!

Having a nice salad blend at our convenience is wonderful! I make sure we get our daily dose of fiber!

I prepped all of the ingredients that I wanted to add to the ground beef. I used about a cup and a half of shiitake mushrooms (2 oz. when dried which I soaked in hot water for half an hour, then removed the woody stems and diced them, as shown), 1 cup of glass noodles (prepare according to package), half cup of minced shallots, 3 minced garlic cloves, 2 chopped green onions, 3 tbsp chopped pickled ginger, and 2 chopped Thai chilies.

I prepped all of the ingredients that I wanted to add to the ground beef. I used about a cup and a half of shiitake mushrooms (2 oz. when dried which I soaked in hot water for half an hour, then removed the woody stems and diced them, as shown), 1 cup of glass noodles (prepare according to package), half cup of minced shallots, 3 minced garlic cloves, 2 chopped green onions, 3 tbsp chopped pickled ginger, and 2 chopped Thai chilies.

In a large pan, brown 1-1.5 lbs of ground beef and drain excess fat and liquid. Next, combine the shallots and garlic and cook for a few minutes, then add the shiitake mushrooms, pickled ginger, green onion, and Thai chilies. Now pour in the sauce (1 tbsp Hoison, 1 tbsp soy sauce, 2 tbsp Oyster sauce, 1 tsp sugar, 2 tsp cornstarch, 1 tbsp rice wine vinegar, 2 tsp sesame oil). Taste and adjust seasonings to your preference. When everything's good, turn off the heat and toss in the glass noodles (since it's already cooked and you don't want to get it soggy). Note: Printable Recipe below! 

In a large pan, brown 1-1.5 lbs of ground beef and drain excess fat and liquid. Next, combine the shallots and garlic and cook for a few minutes, then add the shiitake mushrooms, pickled ginger, green onion, and Thai chilies. Now pour in the sauce (1 tbsp Hoison, 1 tbsp soy sauce, 2 tbsp Oyster sauce, 1 tsp sugar, 2 tsp cornstarch, 1 tbsp rice wine vinegar, 2 tsp sesame oil). Taste and adjust seasonings to your preference. When everything's good, turn off the heat and toss in the glass noodles (since it's already cooked and you don't want to get it soggy). Note: Printable Recipe below!

Spoon the mixture into a lettuce leaf and dip with some Hoison sauce and Sriracha. I like how the Sierra lettuce has a nice pocket that's perfect to stuff. You can also use Boston Bibb or Butter Lettuce.

Spoon the mixture into a lettuce leaf and dip with some Hoison sauce and Sriracha. I like how the Sierra lettuce has a nice pocket that's perfect to stuff. You can also use Boston Bibb or Butter Lettuce.

These Beef and Shiitake Lettuce Wraps are fun to eat because you basically help yourself at the dinner table. There's not much fuss in making this simple dish and it's up to your imagination on what ingredients you want to use, like chicken instead of beef, or bamboo shoots instead of shiitake mushrooms. Either way, when you want to have a low-carb meal, this is definitely the way to go!

These Beef and Shiitake Lettuce Wraps are fun to eat because you basically help yourself at the dinner table. There's not much fuss in making this simple dish and it's up to your imagination on what ingredients you want to use, like chicken instead of beef, or bamboo shoots instead of shiitake mushrooms. Either way, when you want to have a low-carb meal, this is definitely the way to go!

To view or print-out this recipe, click here: Beef and Shiitake Lettuce Wraps

27 responses so far

27 Responses to “Beef and Shiitake Lettuce Wraps”

  1. [...] This post was mentioned on Twitter by The Food Addicts, The Food Addicts. The Food Addicts said: The Food Addicts Presents!: Beef and Shiitake Lettuce Wraps http://bit.ly/9ctasg [...]

  2. Patrickon 28 May 2010 at 6:40 pm

    how beautiful these look :) i love beef and shiitake lettuce wraps!

    but all this is home grown? how amazing!

  3. Delishhhon 28 May 2010 at 6:42 pm

    Your garden looks great. I wish i could have fresh lettuce in my back yard. And i love fresh wraps, whatever they are it is always so refreshing and good. Nice post!
    .-= Delishhh´s last blog ..Piece Montée, Croquembouche, or Cream Puffs =-.

  4. Turneron 28 May 2010 at 6:53 pm

    All that’s required is to choose a different wrapping for the sushi, and lettuce is a great replacement.

  5. Altaon 28 May 2010 at 8:06 pm

    These look awesome! I am even more excited about your garden. For some reason, I always thought that lettuce would be hard to grow, at least, where I live. (N Texas) But then it just dawned on me that I’m getting all sorts of delicate lettuces from our CSA right now…I’m TOTALLY planting some for next year!
    .-= Alta´s last blog ..Daring Bakers: Piece Montee or Croquembouche =-.

  6. Cookin' Canuckon 28 May 2010 at 10:09 pm

    Your beautiful heads of lettuce are really making me regret that I didn’t plant lettuce this year. The mixture inside these wraps looks a perfect combination of salty and spicy.

  7. Michael Rasmussenon 29 May 2010 at 12:48 am

    This sounds great. I use a wide-shallow cactus pot to grow lettuce indoors by a window. I spread the mixed variety seeds over good potting soil. It gives me young lettuce for weeks of salads. Or I can let it grow longer to use in a recipe like this.

  8. connieon 29 May 2010 at 5:58 am

    mmm look perfect! Good job on lettuce bed, spacing was excellent when you planted.

  9. Sonia Nasi Lemak Loveron 29 May 2010 at 6:41 am

    this sound healthy and comfort!

  10. bunkycookson 29 May 2010 at 7:54 am

    What a beautiful garden! You are so fortunate to be able to have all the fresh ingredients from your own stash. Wow. The lettuce wraps look delightful and healthy!

  11. graceon 29 May 2010 at 11:39 am

    excellent use for some beautiful leaves of lettuce! those innards look amazingly filling and delicious–nicely done!
    .-= grace´s last blog ..you’d smile too… =-.

  12. Kristi Rimkuson 29 May 2010 at 12:29 pm

    Your garden looks fantastic as does the food. We just moved and I’m hoping to get my garden in soon. I have three raised beds to clean out and I can’t wait to get started!
    .-= Kristi Rimkus´s last blog ..Blast of Color Mexican Stuffed Bell Peppers =-.

  13. Genieon 29 May 2010 at 7:17 pm

    Stunning! I love seeing before and after photos of gardens. I find that lettuce wraps don’t quite fill us up though. We have to a lot to feel our usual full. How any do you eat before you are done?

  14. Jessicaon 29 May 2010 at 7:58 pm

    I love lettuce wraps! Beautiful pics and the recipe looks delicious!

  15. 5 Star Foodieon 29 May 2010 at 8:22 pm

    How wonderful and rewarding to be able to get these beautiful lettuce leaves straight from your garden! And the wraps sounds really delicious!
    .-= 5 Star Foodie´s last blog ..Cake Pops and the Alouette Brie Giveaway Winners =-.

  16. Kathy Diaz (foundabaking)on 29 May 2010 at 11:27 pm

    What a lovely lettuce garden you have. I don’t have a green thumb so every time I see a beautiful garden like yours, I tend to wish that maybe one day I will outgrow my inferior gardening skills. Haha! It was so nice to meet you guys at Ravenous Couple’s Spring for Spring Roll Party. Hope to see you guys again soon.
    .-= Kathy Diaz (foundabaking)´s last blog ..Browned Butter Cupcakes with Mascarpone-Cream Cheese Frosting =-.

  17. Tamaron 30 May 2010 at 2:01 am

    Both the Chinese and Koreans eat BBQ meat wrapped in lettuce. Who says Asian food isn’t low-carb?
    .-= Tamar´s last blog ..Just a reminder: How to chop onions =-.

  18. Beyondkimcheeon 30 May 2010 at 8:35 am

    Wow, that’s impressive!
    I wish I have a garden like that. I want to grow some lettuce, herbs, and chili so bad. Your wrap looks so delicious. Similar to Korean “Ssam” dishes.
    Thanks for sharing the recipe.
    .-= Beyondkimchee´s last blog ..Broiled Yellow Croaker, worry about the fish smell? =-.

  19. Sortachefon 30 May 2010 at 9:55 am

    Ooh. I can taste these now. Fresh lettuce grown by your own fair hand… a fragrant filling… and such lovely photos, too. Thanks!

  20. tigerfishon 30 May 2010 at 7:18 pm

    I don’t want to imagine a garden full of organic lettuce cos I will turn super jealous! :O
    Delicious wraps! I can imagine the moist and juicy beef and shitake fills for the wraps..too good!

  21. Kelseyon 30 May 2010 at 8:54 pm

    These look so yummy! Congrats on Foodbuzz Top 9!

  22. noobcookon 30 May 2010 at 9:05 pm

    wow your garden is totally flourishing and such a great harvest! You guys have green fingers. the fillings look so yummy and goes well with the lettuce :)
    .-= noobcook´s last blog ..Baked Salmon with Pesto Wrapped in Foil =-.

  23. Conor @ HoldtheBeefon 31 May 2010 at 12:50 am

    You’re a lettuce growing machine!! I love these dishes, refreshing and healthy and your version is packed full of satisfaction with that homegrown lettuce too. Nothing like a big mouthful of satisfaction.
    .-= Conor @ HoldtheBeef´s last blog ..Winter is for Winners =-.

  24. Jen @ My Kitchen Addictionon 31 May 2010 at 6:44 pm

    These lettuce wraps look spectacular. I love all of the photos of your garden, too… Absolutely beautiful!
    .-= Jen @ My Kitchen Addiction´s last blog ..Happy Memorial Day! =-.

  25. Joyon 01 Jun 2010 at 11:18 am

    That looks so good. My mom makes something similar with chicken.

  26. [...] Wrap by Gluten-Free Gobsmacked Samosa Wraps from Fat Free Vegan Beef and Shiitake Wraps from The Food Addict Turkey Lettuce Wrap Tacos from Kalyn’s Kitchen Millet-Buckwheat Wraps from Gluten-Free [...]

  27. margeon 26 Sep 2011 at 3:29 pm

    my husband and I have been buying local grown organic food. we have noticed a big differencein our energy levels. :)
    marge´s last [type] ..wild turkey whirligig

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