Moo Shu Beef Lettuce Cups 4 Points Recipes

MOO SHU LETTUCE CUPS

Steps:

• Mix first 5 ingredients and, if desired, pepper flakes. In a large skillet, cook and crumble beef with onion, garlic and ginger over medium heat until no longer pink, 5-7 minutes. Transfer to a 3- or 4-qt. slow cooker. Add mushrooms, carrot, celery and pepper; stir in sauce mixture., Cook, covered, on low until vegetables are tender and flavors are blended, 3-4 hours. Serve in lettuce leaves; sprinkle with green onions.

MOO SHU PORK

Steps:

• Whisk the hoisin sauce, vinegar, garlic and 1/2 teaspoon each salt and pepper in a large bowl. Add the pork and marinate 10 minutes.
• Heat 1 tablespoon vegetable oil in a large skillet over high heat. Remove the pork from the marinade using tongs (reserve the marinade) and stir-fry until browned, about 4 minutes. Transfer the pork to a plate. Add 3 to 4 tablespoons water to the skillet, then pour the pan juices over the pork on the plate.
• Add the remaining 1 tablespoon vegetable oil to the skillet; when hot, add the mushrooms and stir-fry until slightly golden, about 2 minutes. Add the coleslaw mix and cook until wilted, about 3 minutes. Add the pork, the reserved marinade and half of the scallions; stir-fry 2 more minutes. Season with salt and sprinkle with the remaining scallions. Serve the stir-fry in the lettuce leaves with more hoisin sauce.

MOO SHU BEEF LETTUCE CUPS - 4 POINTS

Steps:

• Brown ground beef, onion, ginger and garlic in a skillet on medium heat. Break meat up as it cooks.
• When beef is browned, add bok choy, pepper, mushrooms and soy sauce and cook until bok choy is wilted, about 3-5 minutes.
• Clean and dry bibb lettuce leaves.
• When beef mixture is done, spoon 1/2 cup of beef mixture into each lettuce leaf. Yields 2 filled leaves per serving.
• Serve with extra soy sauce if desired.

MOO SHU GROUND BEEF

Steps:

• 1. Lightly spray, or coat a large skillet, or wok with the olive oil. Brown the meat with the onions until meat is browned & onions are limp.
• 2. Add the ginger root, garlic, carrots and mushrooms and cook til mushrooms are soft. Add the red pepper slices, bean sprouts, water chestnuts & bok choy. Stir fry until veggies are crisp tender.
• 3. Mix the soy sauce, hoisen sauce and 5-spice powder. Add to skillet, and mix well with all the ingredients. If your family prefers a more spicy flavor add crushed red pepper flakes to your taste.
• 4. Serve in lettuce wraps, or in low fat tortillas for a low fat, healthy Asian dinner.
• 5. If you have family members who are not watching their diet, or carbs, you can also serve Jasmine rice with the beef either on the side, or in the wraps.

BEEF BISCUIT CUPS

Steps:

• Preheat oven to 375 degrees.
• Brown ground beef, drain, add spaghetti sauce and seasoning.
• Cook over medium heat about 5-10 minutes or until heated through.
• Press biscuits into the bottom and up the sides of greased muffin cups.
• Spoon 2 tablespoons (+) meat mixture into the center of each cup.
• Bake for 15 to 17 minutes or until golden brown.
• Sprinkle with cheese, bake 3 minutes longer or until cheese melts.