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    Asian Beef Lettuce Wraps with Curried Couscous View Edit

    Servings: Not specified

    Directions

    In a large skillet over medium-high heat, add the sesame oil and heat. Add the cabbage and carrots and saute for 2 minutes. Add the beef and cook, stirring, until the beef is heated and the cabbage begins to wilt, about 2 minutes. Add the hoisin sauce and soy sauce and cook 5 minutes, until mixture heats through and cabbage wilts, stirring frequently. Meanwhile, bring the water to a boil. Place the couscous in a heatproof bowl and sprinkle with salt, pepper, and curry powder. Pour the boiling water over the couscous and cover for 5 minutes. Fluff with a fork. Spoon some of the beef into the center of each lettuce leaf and roll up. Serve with the couscous.

    Ingredients
    • 1 tablespoon sesame oil
    • 1 cup shredded cabbage
    • 1 cup shredded carrots
    • 2 cups shredded leftover cooked beef
    • 1/4 cup hoisin sauce
    • 1 tablespoon reduced-sodium soy sauce
    • 1 1/4 cups water
    • 1 cup uncooked couscous
    • Salt and pepper
    • 1 teaspoon curry powder
    • 8 Bibb or romaine lettuce leaves

    Parsed from recipe text (no separate ingredient records).
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