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Lemongrass Beef Lettuce Cups

Featured in the Honolulu Star-Advertiser on September 14, 2011.

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Ingredients:

Lemongrass Beef Lettuce Cups

  • 1 tablespoon macadamia nut oil
  • 2 pounds of local chuck steak (cut into 1-inch pieces)
  • 3 cloves of garlic, diced
  • 1 large Maui onion, thinly sliced (about 1 1/2 cups)
  • 6 stalks of lemongrass, cut into thirds & tied together with string to make 2 bundles
  • Pinch of Hawaiian salt
  • 1/2 cup water or chicken broth
  • 10 whole Manoa lettuce leaves

Directions:

  1. Heat oil in large saute pan or wok over medium-high heat.
  2. Add all ingredients to the pan except the liquid and cook for 5 minutes.
  3. Add water or chicken broth to the pan, cover with lid and simmer for 1 hour, stirring occasionally.
  4. Take lemongrass out of the pan and place meat onto lettuce leaves.

Makes 10 servings.

*Low energy pressure cooker option: Layer all the ingredients into the pot and lock the pressure cooker lid. Over high heat, bring to high pressure. Reduce heat setting to medium-low, enough to maintain low pressure and cook for 30 minutes. Remove from heat and let sit for 25 minutes. Release pressure and remove lid titling away from you allowing stream to escape.

Approximate Nutrient Analysis per serving:
120 calories, 4.5 g fat, 1 g saturated fat, 50 mg cholesterol, 100 mg sodium, 3 g carbohydrate, 0 g fiber, 1 g sugar, 18 g protein

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