A Resolution to Eat Better Starts with Chinese Lettuce Cups
BEEF SAN CHOY BAO
The new year has arrived, and you may have kicked it off with a resolution to eat healthier and achieve some fitness goals.
You can stick to your health plans without giving up your favorite foods – including beef which supports a balanced lifestyle.
A 3-ounce serving of beef packs a punch with 25 grams of protein and 10 essential nutrients, including Vitamin B12, Zinc, and Iron. 100% grass-fed, grass-finished beef adds even more:
200 to 400% more Omega-3 fatty acids
Healthier Omega-3 to Omega-6 ratio (2:1 vs. 14:1 for conventional beef. A ratio of 4:1 or lower is ideal).
Grass-fed beef has a significantly superior fat profile. Grass-fed has lower overall fat content. It is lower in saturated fat that’s historically linked to heart disease.
Grass-fed is higher in the “good” fats. Omega-3s and Conjugated Linoleic Acid (CLA). Never heard of it? Check out a popular blog post Health Benefits of Grass-Fed Beef
To help you stay on track, we’ve rounded up some delicious and nutritious beef-based meals that are perfect for starting the year strong. Enjoy great taste while fueling your body with what it needs.
Since Chinese New Year is only a few weeks away, let’s go in that direction.
No matter how you pronounce it, these lettuce cups/wraps are undeniably delicious, filled with a savory blend of meat and veggies. Commonly served as single-cup appetizers in Australian-Chinese restaurants and traditionally made with pork, I’ve decided to switch things up.
I like to serve several lettuce cups together as a main course.
Swap out the traditional pork for ground beef. Its rich savory flavor and hearty texture make it a fantastic twist on this classic dish.
Paired with flavorful fillings like baby corn, water chestnuts, and mushrooms, beef adds depth to the crisp, cool lettuce cups.
The result? A perfect mix of hot, cool, chunky and crunchy textures in every bite.
For a leaner option, try using 90/10 ground beef. If you’re after a richer and juicier filling, 80/20 ground beef is your best bet.
To elevate the flavor even further, seek out dark soy sauce instead of the more common light soy sauce. Dark soy sauce is thicker, darker, and packed with intense mushroom and salty notes—an essential touch for making this dish truly special.
Kickoff the year and become the best carnivore you were meant to be. Ha!
Serves: 6
INGREDIENTS
2 lbs ground beef
1/2 onion, diced
1 tablespoon ginger, finely chopped
2 cloves of garlic, minced
5 oz mushrooms, diced
1 large carrot, diced
8 oz can diced water chestnuts
15 oz can baby corn, chopped
1.5 tablespoons of dark soy sauce
1 tablespoon Chinese black vinegar
2 tablespoons hoi sin sauce
1 tablespoon corn starch
1 head of iceberg lettuce or butterhead, green leaf lettuce, romaine
2 teaspoons salt
Sesame seeds to garnish
DIRECTIONS
In a large pan or wok, brown the ground beef over high heat until cooked (about 7-10 minutes) then use a slotted spoon to remove it from the pan, leaving the fat behind.
To the hot fat add the onions, garlic and ginger and cook stirring frequently until the onions are starting to brown on the edges. Then add the beef back into the pan.
Add in the carrot and mushrooms and cook a further two minutes, stirring regularly.
Add the water chestnuts and baby corn, then the soy, vinegar and hoi sin sauce. Stir and cook another 2 minutes.
Dissolve the corn starch in enough water to cover it, then add it to the beef mixture. Cook a further 2-3 minutes, stirring frequently, until the mixture thickens.
Prepare the iceberg lettuce cups by slicing down on either side of the stem, then carefully separating out the cups by hand – these can be one or two layers thick.
Taste the beef mixture, then add salt as needed.
Spoon the beef mixture into the lettuce cups, then sprinkle with some of the sesame seeds. Serve immediately.
Happy New Year,
新年快乐
Jim