Beef And Chinese Lettuce Soup Recipes

ASIAN BEEF LETTUCE WRAPS

Asian Beef Lettuce Wraps image

These Asian-inspired lettuce wraps are filled with ground beef cooked in a hoisin-peanut sauce, and topped with crunchy cucumbers, carrots, and fresh mint.

Provided by Christine Simon Michener

Categories World Cuisine Recipes Asian

Time 20m

Yield 6

Number Of Ingredients 8

Ingredients

1 ½ pounds ground beef
½ cup hoisin sauce
½ cup peanut sauce
12 lettuce leaves
1 cucumber, seeded and finely chopped
½ cup shredded carrot
¼ cup chopped fresh mint
salt and ground black pepper to taste

Steps:

Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add hoisin sauce and peanut sauce; cook until heated through, 2 to 3 minutes.
Spoon beef mixture into the center of lettuce leaves, taco-style. Top with cucumber, carrot, and mint. Season with salt and pepper.

Nutrition Facts : Calories 363.8 calories, Carbohydrate 15.4 g, Cholesterol 70.2 mg, Fat 23.7 g, Fiber 2.1 g, Protein 22.7 g, SaturatedFat 8.1 g, Sodium 492.5 mg, Sugar 7.6 g

CHINESE FISH AND LETTUCE SOUP

Chinese Fish and Lettuce Soup image

This recipe comes from a cookbook "Three Ancient Cuisines" by Jeff Smith, know as "The Frugal Gourmet." Beautiful in its simplicity!

Provided by Susiecat too

Categories Clear Soup

Time 25m

Yield 4-5 serving(s)

Number Of Ingredients 12

Ingredients

1/2 lb very fresh white fish, boneless fillet, sliced thin (cod or snapper work well)
1 tablespoon light soy sauce
1 tablespoon peanut oil
1 pinch white pepper
3 cups iceberg lettuce, sliced in long threads
2 slices fresh ginger, each the size of a 25-cent piece, julienned
1 tablespoon peanut oil
1/4 teaspoon salt
4 cups chicken stock (or veggie stock)
1 tablespoon chinese rice wine or 1 tablespoon dry sherry
sesame oil
white pepper, to taste

Steps:

Thinly slice the boneless fish and soak in the marinade.
Shred the lettuce and set aside.
Cook the ginger, oil and salt just until the ginger begins to brown a little bit. Add to the soup stock and bring to a heavy simmer.
Just prior to serving, drain the marinade from the fish and add the fish to the soup pot, all at once, along with the lettuce and the rice wine or sherry.
Bring back to a full simmer, then remove from stove.
Do not overcook the soup.
Add a few drops of sesame oil and pepper for garnish, and serve immediately.

BEEF, MUSHROOM AND LETTUCE SOUP

Beef, Mushroom and Lettuce Soup image

A very easy, quick to prepare and flavorful soup with fresh summer vegetables. The technique can be used with all sorts of summer vegetables -- first sweat aromatics and tomatoes in a small amount of olive oil, then add broth and other ingredients to simmer.

Provided by Art2mis

Categories Clear Soup

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

3/4 lb steak, for stir-fry
1 lb whole white mushroom
6 green onions
3 large tomatoes
6 cups lettuce
32 ounces beef broth
kosher salt
black pepper
1 tablespoon olive oil

Steps:

Heat the oil in a large non-reactive stockpot.
Chop the green onions, add to oil and saute.
Slice the tomatoes, add to the oil and onions. Sweat for 5 minutes.
Add the broth and use a chopping wand to coursely chop the tomatoes.
Add the beef and mushrooms, bring to a simmer and simmer for 1 hour.
Salt and pepper to taste.

Nutrition Facts : Calories 174.2, Fat 11.3, SaturatedFat 3.5, Cholesterol 30.1, Sodium 917, Carbohydrate 6.1, Fiber 2, Sugar 3.2, Protein 13.6