As a chef, my year tends to follow a different rhythm. Summers are packed with events, gatherings and dinner parties that keep me busy. The long days are filled with cooking for others who are enjoying the best of what the season has to offer. But once September arrives, things start to slow down. The days get shorter, the weather cools, and I get to take a breather. It’s a welcome change of pace after the nonstop activity of summer.
I know that for many, especially parents, September marks the start of a busy period. With school back in session, schedules quickly fill up with classes, activities and everything else that comes with the school year. As other demands seem to multiply overnight, it becomes harder to find time for things like dinner.
I remember my mom feeling like she was always in the kitchen, cooking dinner for us and preparing our school lunches. That’s why these beef lettuce wraps are a great option. They’re fast, simple and tasty. I know how important it is to make meals that are both flavorful and easy to prepare, especially on nights when time is short. These wraps are my go-to when I need something quick that still feels like a real meal.
As we move into September, I’ll be embracing the slightly slower pace it brings for me and focusing on satisfying dishes like these wraps. They’re a small way to bring some ease into your home — a quick dinner solution that doesn’t sacrifice flavor.
I typically get my ground beef at L.P. Bisson & Sons Inc. in Topsham, because I love their quality and selection. The next time you’re out grocery shopping, keep this recipe in mind. When life is speeding up, these beef lettuce wraps make it just a little bit easier.
Beef lettuce wraps
Filling ingredients:
2 teaspoons ginger, minced
2 cloves garlic, minced
1 tablespoon honey
2 tablespoons low-sodium soy sauce
3 tablespoons peanut butter
1 tablespoon rice wine vinegar
2 teaspoons sriracha
1 pound ground beef
1 can (8 ounces) water chestnuts, drained and diced
1 red pepper
1 cup shredded carrots
1 small onion, diced
Butter lettuce for serving
Sauce ingredients:
3 tablespoons low-sodium soy sauce
2 tablespoons peanut butter
2 teaspoons honey
1 teaspoon sriracha
Toppings:
Chopped scallions
Chopped cilantro
Crushed peanuts
Directions:
Add the garlic, ginger, honey, peanut butter, soy sauce, sriracha and vinegar to a medium bowl and whisk well. Set aside.
Add 1 tablespoon olive oil to a large skillet over medium-high heat. Once it’s hot, add the ground beef and cook until no pink remains.
When the beef is done, add the water chestnuts, red pepper, carrots and onion, then cook until soft, 5-7 minutes.
Stir in the ingredients from the bowl until they’re completely combined, then turn the heat down to medium-low and simmer for 8-10 minutes to thicken and develop the flavor.
While the beef filling is simmering, whisk the ingredients for the sauce in a small bowl.
Remove the pan from the heat, then serve inside the lettuce cups. Top with sauce and toppings as desired. Makes 4 servings.
