Moo Shu Beef Lettuce Cups

After coming home from the ghost town that was Chicago yesterday, I was a bit exhausted from my 4:30am wake-up call. Luckily, I had planned ahead and I had decided to pull out an old Weight Watchers recipe that I used to make frequently when I followed the WW plan. This recipe is easy, quick and even easier if you’re OCD and prep your veggies the night before like I did. Or, as I like to call it, planning ahead. 🙂

Moo Shu Beef Lettuce Cups
Serves 4
343 calories, 10g carbohydrate, 23g fat and 23g protein (5 Points Plus Points if you are following WW)


You will need:
1 spray(s) cooking spray
1 pound(s) uncooked 80% lean ground beef
1 cup(s) (chopped) uncooked onion(s), yellow, thinly sliced
2 Tbsp ginger root, fresh, minced
2 clove(s) (medium) garlic clove(s), minced
2 cup(s) uncooked bok choy, thinly sliced
1 medium sweet red pepper(s), thinly sliced
2 cup(s) button mushrooms, thinly sliced (about 10 mushrooms)
2 Tbsp low-sodium soy sauce (or Bragg’s Soy Alternative, like I used)
8 leaf/leaves bibb lettuce

Step One: Coat a large nonstick skillet with cooking spray and set pan over medium-high heat. Add beef, onion, ginger and garlic; cook until beef is browned and onion is soft, breaking up meat as it cooks, about 5 to 7 minutes.

Step Two: Add bok choy, pepper, mushrooms and soy sauce; cook, stirring occasionally, until bok choy is wilted and pepper is tender-crisp, about 3 to 5 minutes. (or, if you’re like me, forget that you are out of Soy Sauce and throw some Bragg’s Soy Alternative Sauce in at the last minute)

Step Three: Peel off the lettuce leaves and do your best to keep them in one piece. Scoop about 1/2 cup of the beef mixture into two lettuce cups to make one serving.

I would suggest serving these with extra napkins. They are messy, but fun to eat!


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