Broccoli Beef and Chicken Lettuce Wraps

For the Chicken Lettuce Wraps

Serves 2 as an entrée, 4 as an appetizer

1 lb ground lean chicken

8 oz shitake mushrooms, finely diced

8 oz can of diced water chestnuts, drained

¼ teaspoon toasted sesame oil

1 t sambal (chili garlic paste) – optional

3 T soy sauce

¼ cup hoisin sauce

1 T minced ginger

1 T minced garlic

½ cup minced white or yellow onion

1 head romaine lettuce (romaine hearts work best)

Mung bean sprouts and green onions for garnish

2 T olive oil

Add olive oil to a skillet over medium heat. Add the ground chicken and cook, breaking the meat up, until almost cooked through and crumbled. Add the mushrooms and onion and cook for 3-4 minutes stirring often until the mushrooms are softening. Add the ginger and garlic and cook for 1 minute. Add the soy sauce, sesame oil, sambal and hoisin and stir to combine. Cook for 2-3 minutes to allow the flavors to marry. Add the water chestnuts and cook just long enough to warm them through.

Tear romaine leaves off individually. To serve either place the leaves, filling and garnishes on the table and allow people to serve themselves or, if eating immediately you can fill the leaves generously with the chicken filling and garnish with bean sprouts and sliced green onions.

For the Broccoli Beef

Serves 2

1 large broccoli crown

1 lb sirloin steak (can use ribeye, filet or boneless short rib too)

2 large cloves of garlic

1 thumb sized knob of ginger

3-4 green onions

1 small yellow onion

½ cup beef stock

1 T soy sauce

2 T oyster sauce

1 t sambal

1 T rice wine vinegar

1 T brown sugar

1 T corn-starch

2-3 T olive oil

Prep all ingredients. Peel and mince the ginger and garlic, cut the florets off the broccoli crown, slice the beef in even, bite-sized pieces, dice the onion and slice the scallions. Make the sauce by combining the stock, soy sauce, oyster sauce, sambal, vinegar, brown sugar and corn starch in a cup and whisking to combine. Cook the broccoli in the microwave for about 5 minutes on high or until barely tender.

In a wok or large skillet over high heat add a T of olive oil and wait for it to shimmer. Add a few pieces of beef in a single layer but do not overcrowd the pan. Cook for 2 minutes and flip. Cook 1 minute more and remove from pan. Continue until all beef is browned. Make sure if working in batches to wipe out the pan between each batch and add more oil.

Once all beef is cooked remove it and set it aside. Add the onion to the pan and cook, stirring constantly for 1 minute. Add the garlic, ginger and green onions. Cook, stirring constantly for 1 minute. Add the broccoli and beef along with any juices from the meat. Add the sauce and stir to coat all ingredients. Turn off the heat and remove the pan from the heat immediately. If sauce is too thick, add a splash of water or stock and stir.

Serve with steamed rice and garnish with more green onions and sesame seeds.