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Pacific Northwest Series Artisan Recipe - October 2013

This is a great pairing to this month's wines from Va Piano Vineyards. “I always add a couple of teaspoons of red chile paste to the beef mixture to spice it up!  The Bruno’s Sauvignon Blanc stands right up to the spice, cools down your mouth and is just fantastic with this meal!” Derri Reid, Manager Va Piano Vineyards.

Asian Beef Lettuce Wraps with Currie Couscous 

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Asian Beef Lettuce Wraps with Curried Couscous

Ingredients:
• 1 Tbsp sesame oil
• 1 cup shredded cabbage
• 1 cup shredded carrots
• 2 cups shredded cooked beef
• 1/4 cup hoisin sauce
• 1Tbsp reduced-sodium soy sauce
• 1 1/4 cups water
• 1 cup uncooked couscous
• salt and pepper
• 1 tsp curry powder
• 8 green leaf or romaine lettuce leaves

Preparation:
In a large skillet over medium-high heat, add the sesame oil and heat. Add the cabbage and carrots and saute for 2 minutes. Add the beef and cook, stirring, until the beef is heated and the cabbage begins to wilt, about 2 minutes. Add the hoisin sauce and soy sauce and cook 5 minutes, until mixture heats through and cabbage wilts, stirring frequently.

Meanwhile, bring the water to a boil. Place the couscous in a heatproof bowl and sprinkle with salt, pepper, and curry powder. Pour the boiling water over the couscous and cover for 5 minutes. Fluff with a fork.

Spoon some of the beef into the center of each lettuce leaf and roll up. Serve with the couscous.

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