Beef Entrée

Moo Shu Beef Lettuce Wraps

My inspiration for this meal came from a recipe.  I doctored it up a bit.  To keep it low in points, I used Boston lettuce for the wraps.  You can use tortillas though if you prefer.  I calculated the PointsPlus value to be 6 points per serving (which was 3 lettuce wraps).  It was a yummy, low-points dinner for sure!

  • Start by heating a large skillet of medium-high heat.
  • Coat it with cooking spray, then add 1 pound of ground beef.
  • Break up with a wooden spoon.
  • Meanwhile, dice 1 yellow onion (medium sized).
  • Mince about 2 tablespoons of ginger and 4 cloves of garlic.

  • Add the garlic, ginger, and onion to the beef.

  • Cook, stirring occasionally, until the beef is brown.

  • While waiting for the beef to fully cook, slice up 1 red pepper.
  • Shred a head of napa cabbage.

  • Add the peppers to the beef mixture first.

  • Add about 1/4 cup of low sodium soy sauce.
  • Stir, then add the cabbage.  (It will fill the skillet to the top.  Don’t worry – it will cook down to hardly anything at all!)

  • Stir occasionally.

  • While the veggies cook, tear the leaves of the Boston lettuce off and rinse them.

  • I added some Thai chili paste to the meat mixture before serving it.

I made my Asian cucumber salad ( as a side dish.  (It’s one of my favorites!)



I'm a middle school math teacher by day and a total food enthusiast by night.

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