4 servings
Total cooking time: 30 minutes
Sauce:
1/3 cup of orange juice
1 Tbsp each sugar and rice vinegar
1/4 tsp each sesame oil and crushed red pepper flakes
Wraps:
1/2 cup uncooked instant brown rice
8 oz. lean ground beef
2 tsp each minced garlic and minced fresh ginger
1 medium red pepper, cut in strips
6 scallions, thinly sliced (1/2 cup)
2 Tbsp hoisin sauce
8 green leaf lettuce leaves, washed
Radish sprouts or mung bean sprouts
1. Sauce: Whisk ingredients in small bowl; set aside so flavors blend.
2. Wraps: Make instant brown rice as package directs, omitting butter.
3. Meanwhile, cook beef, garlic, and ginger in large nonstick skillet over medium high heat for 3 minutes. Add red pepper strips; cook 1 minute more until heated. Remove from heat; stir in scallions and hoisin sauce.
4. Divide rice, then beef mixture among lettuce leaves. Top with sprouts. Drizzle sauce on top.
Per serving: 203 cals, 15 g pro, 22 g car, 2 g fiber, 7 g fat, 124 mg sodium
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