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Soy & Garlic Beef Lettuce Wraps with Pickled Veggies and Chipotle Sauce

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Level: Intermediate

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Description

Crunchy, fresh, spicy, savory, and sweet—what else could you ask for in one little wrap?

Ingredients

  • FOR THE PICKLES:
  • 1 cup Water
  • ½ cups White Vinegar
  • 3 Tablespoons Sugar
  • 2 cloves Garlic
  • ½ whole Cucumber, Thinly Sliced
  • 1 whole Carrot, Cut To Matchstick Sizes
  • 1 whole Jalapeno, Thinly Sliced
  • FOR THE LETTUCE WRAPS:
  • 2 pounds Ground Beef
  • ⅓ cups Soy Sauce
  • 3 Tablespoons Light Brown Sugar
  • ½ Tablespoons Honey
  • 2 cloves Garlic, Minced
  • 3 Tablespoons Cornstarch
  • 2 teaspoons Salt
  • 2 teaspoons Fresh Ground Pepper
  • 1 head Bib Lettuce
  • ½ whole Red Onion, Thinly Sliced
  • 2 Tablespoons Cilantro, Chopped
  • FOR THE SAUCE:
  • ⅓ cups Mayonnaise
  • 3 Tablespoons Sour Cream
  • 1 whole Chipotle Pepper, Chopped From A Can Of Peppers In Adobo Sauce
  • 1 Tablespoon Adobo Sauce (from Can)
  • ½ teaspoons Salt
  • ½ teaspoons Fresh Ground Pepper

Preparation

For the pickles:
In a medium sauce pan, boil water, vinegar, sugar and whole garlic cloves. While waiting for boil, slice as thinly as possible the cucumber, carrot and jalapeno. Place in a bowl. Once pickling liquid comes to a boil, pour into bowl with veggies. Cover with plastic wrap and set aside.

Before serving, strain pickling liquid from veggies and pick out garlic cloves.

For the wraps:
In a large skillet, brown beef and drain fat. Add soy sauce, brown sugar, honey, garlic, and cornstarch. Stir and let simmer for several minutes. Salt and pepper to taste.

For the sauce:
While beef is simmering, in a small bowl combine mayo, sour cream, chipotle pepper chopped, and adobo sauce. Stir well and add salt and pepper to taste.

To assemble the dish:
To make wraps, take a lettuce leaf add a spoonful of beef, a few veggies, a small dollop of chipotle sauce. Sprinkle with a few slices of red onion and cilantro. (If you don’t want it too spicy, use sauce for dipping instead of inside the wrap.)

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