First and foremost, this recipe was originally meant as a Lettuce Wrap recipe….but I modified it to turn it into a stir-fry and the family LOVED it!

I’ve also been experimenting with fennel and added some to this recipe and really enjoyed the flavor.  I made it a day ahead- preparing it as a stir-fry (but without the cabbage).  I wanted to make sure the shirataki noodles absorbed all the flavor of the dish, so I mixed those in before refrigerating overnight.  The next day, just before serving, I sauteed some shredded cabbage and reheated the dish in a big cast iron skillet.  It was so good I couldn’t stop eating it!  YUM!

Here’s the recipe:

For Lettuce Wraps:

1 pound ground beef
1 T olive oil
½ onion, chopped
1 cup fresh mushrooms, chopped
1 T minced garlic
1 T soy sauce
2 T hoisin sauce
1 tsp ginger
1 T rice vinegar
1 T hot chili sauce (sriracha sauce)
2 tsp sesame oil

For Stir Fry:

1 package of Shirataki Yam Noodles
2 cups cabbage, shredded or chopped

Instructions:

Brown the ground beef in a large skillet using the olive oil. Once mostly cooked, add the onion, garlic and mushrooms.  Once softened, add the remaining ingredients.  Serve wrapped in lettuce leaves or atop a salad.

To make a Stir-Fry….. (I like to also add fennel to the above recipe, slicing it thinly and adding it when I add the onion).  Once the dish is complete, add a package of rinsed shirataki noodles and mix well.  Let it sit overnight in the fridge.  The next day, just before serving, saute the cabbage and when it’s still firm add the noodle & meat mixture to the skillet to warm through. YUMMY!

(for a printable version click here)