Moo Shu Lettuce Cups Recipe
Moo Shu Lettuce Cups Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
I took ordinary ground beef and turned it into a new classic with sweet and savory flavors that make this dish a new dinnertime favorite. We love them served in flour tortillas, too! —Christine Keating, Norwalk, California
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. Cook: 3 hours
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. Cook: 3 hours

Ingredients

  • 1/4 cup apricot preserves
  • 3 tablespoons hoisin sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon honey
  • 1/2 teaspoon sesame oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes, optional
  • 1 pound lean ground beef (90% lean)
  • 1/2 cup chopped onion
  • 3 garlic cloves, minced
  • 1 teaspoon minced fresh gingerroot
  • 1 cup sliced fresh mushrooms
  • 1 medium carrot, diced
  • 1 celery rib, diced
  • 1/2 cup chopped sweet red pepper
  • 12 Bibb lettuce leaves
  • Digaonnally sliced green onions

Directions

Mix first six ingredients and, if desired, pepper flakes. In a large skillet, cook and crumble beef with onion, garlic and ginger over medium heat until no longer pink, 5-7 minutes. Transfer to a 3- or 4-qt. slow cooker. Add mushrooms, carrot, celery and pepper; stir in sauce mixture.
Cook, covered, on low until vegetables are tender and flavors are blended, 3-4 hours. Serve in lettuce leaves; sprinkle with green onions. Yield: 4 servings.
Originally published as Moo Shu Lettuce Cups in Simple & Delicious August/September 2017

Nutritional Facts

3 filled lettuce cups: 311 calories, 11g fat (4g saturated fat), 71mg cholesterol, 892mg sodium, 29g carbohydrate (19g sugars, 2g fiber), 25g protein.

  • 1/4 cup apricot preserves
  • 3 tablespoons hoisin sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon honey
  • 1/2 teaspoon sesame oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes, optional
  • 1 pound lean ground beef (90% lean)
  • 1/2 cup chopped onion
  • 3 garlic cloves, minced
  • 1 teaspoon minced fresh gingerroot
  • 1 cup sliced fresh mushrooms
  • 1 medium carrot, diced
  • 1 celery rib, diced
  • 1/2 cup chopped sweet red pepper
  • 12 Bibb lettuce leaves
  • Digaonnally sliced green onions
  1. Mix first six ingredients and, if desired, pepper flakes. In a large skillet, cook and crumble beef with onion, garlic and ginger over medium heat until no longer pink, 5-7 minutes. Transfer to a 3- or 4-qt. slow cooker. Add mushrooms, carrot, celery and pepper; stir in sauce mixture.
  2. Cook, covered, on low until vegetables are tender and flavors are blended, 3-4 hours. Serve in lettuce leaves; sprinkle with green onions. Yield: 4 servings.
Originally published as Moo Shu Lettuce Cups in Simple & Delicious August/September 2017

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