Garnishes: chopped roasted peanuts, sliced red onions
How to Make It
Prepare rice according to package directions. Let cool.
Meanwhile, process cilantro and next 4 ingredients in a blender 10 seconds or until smooth. Cook ground sirloin in oil in a large skillet over medium-high heat, stirring occasionally, 5 to 7 minutes or until meat crumbles and is no longer pink. Add green onions and ginger, and cook stirring often, 3 minutes. Add spinach and salt; cook, stirring constantly, 1 minute or just until spinach is wilted.
Toss lettuce, rice, and beef mixture each with 1/4 cup cilantro mixture. Divide lettuce, rice, and beef mixture evenly between 4 individual serving plates. Garnish, if desired.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.
This was delicious. My family loved it. We ate it like lettuce wraps, but it was pretty messy. My husband suggested putting in in rice paper wrappers (like spring rolls), and we will try this next time.
I really liked this, but am not sure anyone else in the family did. I would omit the extra salt, they soy, tho lite, has plenty. I served the meat and spinach mixture all tossed with the sauce over some Asian soba noodles.... Tasty!
I made this last night. I thought it was quite tasty and my boyfriend scarfed it down. The other reviewer was right that the cilantro is powerful. But we LOVE cilantro in everything so that worked out well for us.
Had to make several substituions though:
I figured out that the success bag they list = 2 cups of rice. I didn't have jasmine, so I used basmatti.
I also had to figure out how to convert lime juice concentrate to 1/3 cup. I used 3.5 tablespoons but I think I coulda gone a little more.
I used garlic powder instead of minced garlic.
Used ground ginger instead of fresh ginger.
substituted sugar and little water for the honey.
I only had two green onions -- I think it def needs the 4 the recipe calls for.
I omitted the peanuts and onions as my bf is allergic to onion and doesn't like peanuts.
I didn't toss it all together either because I thought leftovers mixed with lettuce wouldn't be so hot.
One head of romaine wasn't enough for 4 servings, but was plenty for two.
This makes a LOT. the sauce/dressing is pretty tasty and I did end up mixing that in with the rice/beef mixture.
Also, I didn't add the olive oil until after browning the beef bc who needs extra grease?
Just noticed I completely missed the salt too.
I also shocked the lettuce in ice cold water to make it crunchier.
I want to make this again and try it with fresh ingredients and the peanuts/red onion.
I also think it would be good made with chicken or shrimp.
I also think it needs more spinach and mb some other veggies. but it made so much already.
This was on par with PF Chang's lettuce wraps.
I think you could make up the rice and dressing beforehand if you needed to.
Took me about 45ish minutes start to finish.
Leftovers were pretty tasty this morning too!
This was definitely interesting, but not for those who don't like unusual flavor/texture combinations. The taste of the cilantro dominated, and I would not forego the suggested garnishes of roasted peanuts and red onion - they added a nice crunch. This was a one-timer for me.
I used elk sirloin instead of beef and ultimately did not serve this over romaine because it seemed sort of strange and unnecessary with the rice. The blended sauce was delicious and easy and could be used for numerous marinades dressings or sauces. I will probably try experimenting with this again. Overall a nice summer dinner.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!