Saturday, January 29, 2011

Cooking Club: Korean Beef in Lettuce Leaves

Editors Note: Reposting recipe with picture from Rachel! Yeah!

We've started off the Cooking Club this year with quite the array of dishes. Most of them are ones I probably would never had made if it wasn't for the club. This recipe that Melidee submitted uses Hoisin sauce, so if you are going to buy it-then another great recipe for you would be one from last year Asian Style Pork and Noodles that also uses this. I haven't made this recipe yet and if Rachel has she hasn't posted her picture yet, so when I do the reviews in February I will post a picture. So happy cooking!

Korean Beef in Lettuce Leaves

3 TBSP 100% fruit orange marmalade
2 TBSP reduced sodium soy sauce
1 TBSP hoisin sauce
1 TBSP freshly ground ginger
1 clove garlic, minced
1/4 cup canola oil
1 pound 93% lean ground beef
8 scallions, sliced
2 carrots, finely chopped
1 red bell pepper, seeded and finely chopped
12 Boston or Bibb lettuce leaves

1. Whisk together the marmalade, soy sauce, hoisin sauce, ginger and garlic in a small bowl. Set aside.

2. Heat the oil in a large skillet over medium high heat. Cook the beef, scallions, carrots, and pepper for 5-7 minutes, stirring often, or until the beef is browned and cooked through. Add the soy mixture and cook, stirring for 5 minutes or until well blended.

3. Spoon the beef mixture into the lettuce leaves and serve, or roll like a wrap to eat.


And get ready! This Tuesday-February 1st, will be the day to link up with January's Ten Things To Smile About! This is your chance to reflect on the month and write a list (with or without pictures) that made you smile, laugh or just the simple good things from the month. You can see some previous lists here.


  1. That looks MOST delicious! I am going to try this one.

  2. I hafta ask you though, cuz I went to make the italian pot pie and I don't have can I make it in a 9x13?

  3. If it is anything like the PF Chang version, I'm all in!