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Coconut Beef Lettuce Wraps with Hoisin Dressing

Coconut beef lettuce wraps with sticky rice, fresh daikon radish, carrots, green onions, Thai basil; drizzled with hoisin dressing.

Difficulty: Easy
Time: 30-35 min
Calories: 575 Fat: 16g Carbs: 37g Protein: 21g

Coconut cream is a thick reduction of four parts shredded coconut and one part water (coconut milk is a 1:1 ratio). It adds an incredible amount of flavor and complexity to Asian-influenced dishes such as this one. Daikon is a large white radish with little spicy bite that can be cooked or eaten raw. This easy, summery dish brings the garden to life right on your plate!

Ingredients
Chinese five spice
Sushi rice
Hoisin
Romaine lettuce
Lime
Basil
Carrot
Daikon radish
Grass Run Farms Ground Beef
Green Onions

Cooking terms for this recipe

Chiffonade To finely slice vegetables or herbs. Best done by stacking the leaves and rolling, then slicing.
Julienne To slice into thin strips about the size of matchsticks.
Zest The peel of, or grating of a citrus peel for flavor.

What you need

Medium sauté pan

Small bowl

Medium pot with lid

Cooking Instructions

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Step 1: MISE EN PLACE

Read though the entire recipe before getting started. Wash and dry all produce. Remove root ends from green onions and discard; then, thinly slice. Remove top and peel from carrot and discard; then, julienne. Remove root end from radish and discard; then, julienne. Zest lime; cut in half then, juice. Chiffonade basil leaves. Remove romaine leaves from stem; about 7-8 leaves. Remove ground beef from package and pat dry.

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Step 2: COOK THE RICE

Place sushi rice, 1¼ cups water and a pinch of salt and pepper in medium pot. Bring to boil; cover and reduce heat to low. Cook 15-20 min until tender. Fluff with fork. While rice is cooking, begin cooking the beef (Step #3).

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Step 3: COOK THE BEEF

Heat 1 Tbsp. oil in a medium sauté pan over medium heat. When hot add ground beef and a pinch of salt and pepper. Cook, breaking apart with a spoon until done, about 5-8 min. Remove from heat.

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Step 4: FINISH THE BEEF

Add coconut cream, 1½ Tbsp. lemon juice, 1 tsp. lemon zest, and half of the green onions. Stir well to incorporate.

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Step 5: ASSEMBLE THE WRAPS

Mix together hoisin, 1 tsp. lemon juice and 1 Tbsp. water in a small mixing bowl. Place 2 Tbsp. rice and 2 Tbsp. coconut beef on each romaine leaf distributing along the middle. Top with carrots, daikon, basil and spring onions.

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Step 6: PLATE YOUR DISH

Divide wraps between two plates and drizzle with hoisin dressing. Enjoy!