-and-
These Ground Beef and ramen lettuce wrap appetizers are perfect for company – or for any day of the week. Simple and easy to prepare.
Source: New Mexico Beef Council
Photo: Courtesy
INGREDIENTS:
- 1 pound Ground Beef (93% lean or leaner)
- 2 teaspoons minced garlic
- 1 package (3 ounces) Oriental or beef-flavored ramen noodles
- 1/4 cup rice vinegar
- 2 tablespoons toasted sesame oil
- 1 tablespoon honey
- 1 tablespoon reduced-sodium soy sauce
- 1 cup bean sprouts
- 1 cup shredded carrots
- 20 large Boston or leaf lettuce leaves
- 1/4 cup torn fresh mint leaves
COOKING:
- Heat large nonstick skillet over medium heat until hot. Add Ground Beef and garlic; cook 8 to 10 minutes, breaking beef into 1/2-inch crumbles and stirring occasionally.Cook’s Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground beef should be cooked to an internal temperature of 160ºF. Color is not a reliable indicator of ground beef doneness.
- Meanwhile, reserve ramen noodle seasoning packet. Break noodles into bite-sized pieces; set aside. Combine vinegar, oil, honey, soy sauce and 1 teaspoon of the ramen seasoning packet; set aside.
- Remove skillet from heat. Stir in bean sprouts, carrots and uncooked noodles. Add vinegar mixture; toss to coat. Divide beef mixture evenly between lettuce leaves. Sprinkle with mint. Serve immediately.
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving, per wrap: 79 Calories; 36 Calories from fat; 4g Total Fat (1 g Saturated Fat; 2 g Monounsaturated Fat;) 19 mg Cholesterol; 140 mg Sodium; 5 g Total Carbohydrate; 1 g Dietary Fiber; 7 g Protein; 1.4 mg Iron; 0.4 mg NE Niacin; 0.1 mg Vitamin B6; 0.6 mcg Vitamin B12; 1.6 mg Zinc; 0.6 mcg Selenium; 1.7 mg Choline.
This recipe is an excellent source of Vitamin B12; and a good source of Protein, and Zinc.
