Spicy Beef Forcemeat Wrapped In Lettuce Leaves Recipe


Difficulty LevelEasyHealth IndexAverage
MethodMain Ingredient


 Boston lettuce leaves4
 Pine nuts1⁄2 Cup (8 tbs)
 Cooked white rice1 Cup (16 tbs) (Short Grain, 1 Recipe)
 Vegetable oil2 Tablespoon
 Garlic2 Clove (10 gm), finley minced (Large Cloves)
 Onions2 Small, finley minced
 Minced fresh ginger root1 Tablespoon
 Lean ground beef1 Pound
 Korean red pepper paste1⁄4 Cup (4 tbs) (Kochu Jang)
 Japanese medium soy sauce1 Teaspoon
 Sugar1 Teaspoon
 Black pepper1⁄4 Teaspoon
 Sesame seed oil1⁄2 Teaspoon
 Dry roasted sesame seeds1 Tablespoon
 Green onions2 , finely minced
 Salt To Taste


Preheat oven to 350F (175C).
Separate lettuce leaves, rinse and pat thoroughly dry.
Store in a zip-type plastic bag until needed.
On a baking sheet, toast nuts, stirring often, in preheated oven 6 to 8 minutes.
Watch carefully so they do not burn.
Prepare Spicy Beef Forcemeat.
Place lettuce leaves on a serving plate.
Put nuts, Basic Cooked White Rice and beef mixture into separate serving dishes.
Invite guests to stuff and roll their own lettuce leaves.
To fill a lettuce leaf, spoon 1 small spoonful each of rice and filling in center of leaf.
Sprinkle with a few nuts.
Fold up sides of lettuce in a bundle.
Spicy Beef Forcemeat: In a wok or large skillet, heat oil over medium heat until hot.
Fry garlic, onions and gingerroot 2 to 3 minutes or until soft.
Add ground beef; fry, breaking up any large pieces, until no longer pink.
Mix in red-pepper paste, soy sauce, sugar, black pepper, sesame seed oil and Dry Roasted Sesame Seeds.
Stir in green onions and salt.