Asian-Style Beef Lettuce Wraps

Open Range

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Sauce

• ¼ cup low-sodium soy sauce
• ¼ cup lemon juice
• 1 Tbsp sesame oil
• 2 Tbsp honey
• 1 Tbsp rice wine vinegar
• 1 tsp Sriracha sauce or hot chili sauce

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• 1 Tbsp extra-virgin olive oil
• 2 large garlic cloves, minced
• ½ medium yellow onion, finely diced
• 1 package (1.3 lbs) Kirkland Signature Organic Ground Beef
• 1 red bell pepper, cored, minced
• 8 to 10 Romaine lettuce leaf cups, washed
• Optional garnish: carrot matchsticks, cilantro

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Prepare the sauce: In a small bowl, whisk together sauce ingredients; set aside.

Add oil, garlic and onion into a large skillet over medium heat; sauté for 1 minute. Mix in beef; cook until fully browned. Remove from stovetop, draining excess liquid.

Return to heat; pour sauce over beef, stirring to combine. Cook for 10 minutes. (Ground beef should be cooked to a temperature of 160 F.) Portion a couple of tablespoons of beef into each lettuce cup.

Top with red peppers. If desired, sprinkle with carrots and cilantro. Makes 8 to 10 wraps.