The McBibb

Hubby thought of the name for these short rib Bibb lettuce wraps. I converted shredded beef left over from a restaurant meal to an Asian-style wrap. The key: Soy sauce, sesame oil and lots of ginger.

I should also note that all of the recipe ingredients (that aren’t Produce Box or leftover items) are things from my pantry. That’s the point of weeknight dinners — cheap and quick! If you don’t have one or two of the ingredients, no worries.

The McBibb

6-8 whole Bibb lettuce leaves, washed and patted dry

Olive oil

1 leek, sliced and rinsed

2 cloves garlic, minced

Approximately 1 cup shredded cooked beef* (ground beef or pork would work, too)

Sesame oil

Soy sauce

1 inch piece ginger

1 grated carrot

Crispy rice noodles

1 cup rice (I used instant white)

1 cup beef stock*

Rice wine vinegar

Heat olive oil over medium-high heat. Add leeks and saute until translucent. Add garlic and saute another minute. Add beef and warm through (if using raw, obviously cook completely). Once beef is done, add splash of sesame oil and soy sauce. Grate in half of the ginger. Remove from heat.

For instant rice: Bring beef stock and splash of rice wine vinegar to a boil. Stir in rice and cover. Remove from heat and let sit 5 minutes. Fluff rice with fork and grate in remaining ginger.

To serve: Put beef and rice on top of Bibb lettuce leaf. Top with grated carrot and crispy rice noodles.

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Recipe key | Bold ingredient = Produce Box item | Asterisk ingredient* = Leftover item