Beef San Choy Bao (Chinese Lettuce Cups )
Crispy iceberg cups piled high with savory, ginger-garlic Ground Beef, crunchy veggies, and a sticky hoisin-soy glaze, ready in 25 minutes. Spoon, sprinkle sesame seeds, and eat with your hands for an easy, hands-on weeknight winner.
Recipe Courtesy Of:
Cook Time: 25 Minutes
Servings: 8
Ingredients: 15
Ingredients
Optional ingredients:
Preparation
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Step 1
Heat a large nonstick skillet or wok over HIGH heat until hot. Add Ground Beef cooking 8 to 10 minutes, breaking into ¾-inch crumbles, and stirring occasionally. Use a slotted spoon to remove Ground Beef from the pan, leaving the fat drippings behind.
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Step 2
Add onions, garlic, and ginger to the pan. Cook, stirring frequently until the onions are starting to brown on the edges. Then, add Ground Beef back into the pan.
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Step 3
Add in the carrot and mushrooms and cook for 2 minutes, stirring regularly.
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Step 4
Add the water chestnuts, baby corn, soy, vinegar, and hoisin sauce. Stir and cook for another 2 minutes.
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Step 5
In a small bowl, dissolve the cornstarch in enough cold water to cover it (about 1 Tbsp.) and whisk together until it thickens. Add the cornstarch slurry to the beef mixture. Cook for 2-3 minutes, stirring frequently until the mixture thickens.
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Step 6
Prepare the iceberg lettuce cups by slicing down on either side of the stem, then carefully separating out the cups by hand. Lettuce cups can be one or two layers thick based on your preference.
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Step 7
Spoon the Ground Beef mixture into the lettuce cups and sprinkle with sesame seeds as desired. Serve immediately.
Nutrition Information
360 Calories
3.9g SAT FAT
36g PROTEIN
4.8 mg IRON
6.1 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 360 Calories; 95 Calories from fat; 10.6 g Total Fat (3.9 g Saturated Fat; 4.2 g Monounsaturated Fat); 69.8 mg Cholesterol; 847.7 mg Sodium; 34.4 g Total Carbohydrate; 7.4 g Dietary Fiber; 36 g Protein; 4.8 mg Iron; 692.7 mg Potassium; 0.1 mg Thiamin; 0.2 mg Riboflavin; 8.9 mg Niacin (NE); 0.6 mg Vitamin B6; 2.2 mcg Vitamin B12; 6.1 mg Zinc; 17.7 mcg Selenium; 103.6 mg Choline.
This recipe is an excellent source of Protein, Dietary Fiber, Vitamin B6, Vitamin B12, Iron, Selenium, Niacin (NE) and Zinc. It is a good source of Riboflavin, Potassium, and Choline.
*Nutrition facts based on 90% lean ground beef
The Essential Ingredients
Ground Beef: Also called ‘hamburger,’ is made by grinding beef cuts and beef trim. It works well in dishes that require crumbles, and typically any leanness of Ground Beef works well in dishes – just be sure to drain any remaining fat after cooking.
Iceberg Lettuce: A crisp green head of lettuce known for its high water content and refreshing crunch. Slicing near the stem makes it easy to separate its sturdy, bowl-shaped leaves, creating a perfect fresh vessel for warm fillings.
Ginger: An aromatic brown root with a zesty, spicy flavor. Fresh ginger is sold in knobs and commonly used in Asian and Indian cuisines, soups, tea, stir-fries, and baked goods. It brings warmth to both sweet and savory dishes.
Hoisin Sauce: A thick condiment used in Chinese and other Asian cuisines. It has a sweet, tangy, and slightly salty flavor. Can be used as a glaze for meats, a dipping sauce, or in stir- fries.
Water Chestnuts: A crisp, white aquatic vegetable that adds a bright crunch to any dish. You can find them in the grocery store, canned, and they easily retain their distinct texture even after cooking.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
Frequently Asked Questions
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What's a common mistake when thickening the sauce?
Not mixing your cornstarch with cold water before adding it to the pan is most common. Adding dry cornstarch directly to hot liquids will cause it to clump rather than blend into a smooth, glossy glaze.
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How do I make the vegetables crispy instead of soggy?
Avoid overcrowding the pan and cook your veggies quickly over high heat. Stir-frying in small batches ensures they get a great sear and absorb the savory flavors while keeping their signature crisp texture.
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Why are my lettuce leaves falling apart while eating?
It may be because you are packing the cups too tightly or not slicing close enough to the stem to get the sturdier outer layers. Slicing near the core first lets you easily separate the thickest, bowl-shaped leaves that can hold the meat filling without splitting.
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Healthy and easy to make
Simple and tasty. If I don't have fresh garlic or ginger on hand, ground works too!