Photo Courtesy of The Cooking ChannelThis unique recipe for Thai Beef Lettuce Wraps is brought to us from the Cooking Channel's Chef Ben Sargent of Hook Line and Dinner. Sargent and GE Engineer Justin Berger took a road trip together, crossing 2,000 miles to Texas to bring some fresh food to a wildlife biologist. Sargent selected the finest of local ingredients from alligator farms, ranches, farm stands, and dairy along the way.
You don't have to travel cross-country for some of his dishes though, you're now able to create one in your own kitchen!
- 1 LB ground lean beef
- 2 tbsp lime juice
- 2 tbsp tamari (or soy sauce)
- 2 tbsp of Srirachi sauce
- 2 tbsp Thai Sweet chilli sauce
- 1/4 c. orange juice
- 1/4 c. diced green onions
- 2 tbsp honey
- I head of Bibb lettuce, washed and dried. Leaves separated.
- 5 cups shredded cabbage and carrots (You can use the organic bagged cole slaw mix)
- 1 tsp fresh grated ginger
- 1 tsp finely diced cilantro
- 1 tbsp lime juice
- 1 tsp tamari
- 2 tbsp tahini paste
- 1/2 c. natural chunky peanut butter (sub almond butter if you’re legume-free)
- 2 tbsp honey
- 1/3 c. orange juice
Place all ingredients in a cast iron pan.
Ladle some of the juice left in the skillet onto the meat and stir to coat.
Sauté for a few minutes until beef is cooked through.
Preparation for the slaw:
Whisk all the ingredients together in a large mixing bowl except the cabbage & carrots.
Then pour the mixture over the slaw and toss to coat.
Place the meat on the lettuce, top with slaw, and wrap burrito-style.
Serve with hoisin or sweet chili sauce.