Asian wraps are a big thing at home. I used to order this all the time when I go to Asian restaurants. But now, I can make one at home and I've never been happier. This black pepper Asian lettuce wraps are my go-to.
3stemsgreen onions (scallions or green shallots) - diced
1smallyellow onion - diced
1tablespoonKorean BBQ Sauce
2tablespoonsteriyaki sauce
1tablespoonsoy sauce
¼cupunsalted peanuts - crushed
1 ½tablespoonground black pepper
½teaspoonpaprika
1tablespoongarlic - minced
1headIceberg lettuce
Instructions
Wash lettuce leaves and set them aside to dry. Ensure you keep them in large pieces because they will be used.
Heat your extra virgin olive oil over medium-high heat in a large skillet, then add in the meat. I use a wooden spoon to break apart clumps and then toss them to coat in the oil. Add in the garlic.
After the meat has been adequately mixed with the oil, add the diced onion and carrots. Cook for about 3 to 5 minutes until both soften and the onion is translucent.
Continue to cook the meat mixture, frequently stirring to allow all meat to get slightly crispy and dried-out rather than too moist.
Add the sauces, black pepper, and paprika and stir well to incorporate all ingredients properly.
Cook for another 1 to 2 minutes, then remove from heat. Add in the diced green onion and stir to incorporate them as well.
Serve with cleaned lettuce leaves and a sprinkle of peanuts. You could also add a bit of cilantro to these, and it would be good. I liked mine with just a bit of the crushed peanuts and a couple of extra drops of the Teriyaki sauce.