Korean beef in lettuce leaves

David makes this recipe, and I enjoy eating it. I've told him I'd be happy to eat this every week!

korean beef in lettuce leaves

4 servings

adapted from The Flat Belly Diet Cookbook

sauce

3 T. orange marmalade

2 T. soy sauce

1 T. hoisin sauce

1 T. freshly grated ginger

1 clove garlic, minced

1 lb. 93% lean ground beef

1/4 cup canola oil

8 scallions, sliced

2 carrots, finely chopped

1 red bell pepper, seeded and finely chopped

a head of Boston or Bibb lettuce leaves (romaine or red leaf lettuce also fine)

In a small bowl, whisk together the 5 sauce ingredients.  Set aside.

In a large skillet, sauté the ground beef (no extra oil needed yet) until it is browned and cooked through. Drain off the grease.  Put the cooked beef into a bowl and set aside.

In the skillet the beef was cooked in, heat the canola oil over medium-high heat. Cook the scallions, carrots, and pepper for about 5 minutes, stirring often, until the veggies are cooked through.

Add the beef back into the pan, add the sauce mixture, and cook, stirring for another 5 minutes.

Spoon the beef mixture into the lettuce leaves and serve, or roll like a wrap to eat.  If using Boston or Bibb lettuce, the first few leaves are usually large enough for a wrap. After that, just put the beef on top of a curled up leaf, cut up and enjoy.