11 Beef & Veggie Lettuce Cups

This time of year I crave two things...chinese food (almost every day) and something healthy.  Completely counter-productive, right?  I think it brings back those good memories of everyone relaxed and sitting together enjoying a family dinner.  And there is something about those little take out boxes that makes me happy.  In my effort to not be eating sweet and sour chicken every other day...I thought we should make something at home.  Lettuce cups were the perfect choice, crisp lettuce, veggies and seasoned, lean ground beef.

Or maybe everything this time of year should just be wrapped up.  Tis the season.

So save your calories for all the cookies, fudge, dips, etc. of the holidays and give your body a break with some healthier options.  This is also great for emptying out your fridge, just toss in what's in your veggie drawer, it's super fast and easy.


Beef & Veggie Lettuce Cups

(Makes about 6 cups)

2 Tablespoons Sesame oil
1 lb. lean ground beef (I use 93%)
1/2 green pepper, roughly chopped
7 baby carrots, roughly chopped
1 can water chestnut, drained and chopped
2 green onions, chopped
1 Tablespoon soy sauce
1 Tablespoon garlic chili paste
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon black sesame seeds (optional)
1/4 cup edamame, cooked
Bibb lettuce or Romaine lettuce for cups


1.  In a large skillet add the sesame oil and heat to high heat.  Add the beef and brown.

2.  Season the beef with salt and pepper, add the carrots and cook for 5 minutes.  Add in the green pepper, water chestnuts, soy sauce, and garlic chili paste stir well, cover and cook an additional 7-10 minutes.

3.  Add in the edamame, cook until warm.  Taste and re-season if necessary...in lieu of salt try adding more soy sauce for more flavor.  Sprinkle with sesame seeds.

4.  Tear off the lettuce leaves, rinse if needed.  Spoon about a cup into each leaf, wrap and enjoy!