Okay- it’s 5:30, you’ve just walked in the door from work and you have to get dinner on the table before the kids go crazy and talk you into ordering pizza. You’ve got a pound of ground beef, some rice and a head of iceberg lettuce and not much else. Here is a recipe for you busy moms and dads, busy students in college or really anyone who puts in a long day and wants a quick, hot dinner.
It’s spicy, filling, quick and yummy.
This dish takes only about 30 minutes to whip up. It’s another recipe I based off something I found on America’s Test Kitchen when I was searching for something to do with a pound of beef. I’ve tweaked the recipe to make it my own and to make it a tad simpler.
Spicy Korean Beef Wrpas
1.5 lbs (about 720g) Lean ground beef
1 Hot House cucumber, sliced thin
1/4 cup (60ml) Sherry Vinegar
1/4 cup (50g) Mayonnaise
2 TBSP (30ml) Sriracha sauce
3 TBSP (45 ml) Tamari
2 TBSP (20g) Light brown sugar
3 Garlic cloves, minced
1 TBSP (15ml) Sesame oil
1 head lettuce- Iceberg or Bibb- washed with leaves separated
1 cup, (150g) Cooked jasmine rice
METHOD 3o minutes, Serves 4
- In a small bowl, place sliced cucumbers and sherry vinegar together to marinate, set aside.
Combine Mayo and Sriracha in another small bowl- place in fridge until ready to serve.
In a small jar mix well the minced garlic, sugar, sesame oil and Tamari.
- In a medium sized skillet, cook beef until browned and juices have evaporated. Add garlic sauce and cook until warmed through. Add up to 1/4 cup of water if needed to the mixture.
- To serve:
Drain vinegar from cucumbers. Spoon rice and beef into lettuce cups, top with cucumbers and drizzle with Mayo/Sriracha sauce.