Turkey & Mushroom Lettuce Cups with Peanut-Soy Sauce

Turkey & Mushroom Lettuce Cups

with Peanut-Soy Sauce

35 MIN
-$0.05/serving 2 Servings
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  • with Ground Beef
    includes 10 oz No Added Hormones, Pasture-Raised Ground Beef
  • with Ground Turkey
    includes 10 oz No Added Hormones, Antibiotic-Free Ground Turkey View recipe
    Wellness
  • with Ground Beef

    From the Test Kitchen

    Piled onto soft butter lettuce leaves, a savory filling of turkey, poblano pepper, and mushrooms come together with our umami-rich sauce, which combines peanut butter spread, sweet soy glaze, and spicy sambal. We're finishing each cup with crisp marinated radish and roasted peanuts for delightful crunch.
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    Dietary Information

    Carb Conscious
    • Nutrition
      PER SERVING
    • Calories
      610 Cals (est.)
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    fresh
    ingredients
    Turkey & Mushroom Lettuce Cups with Peanut-Soy Sauce
    Title
    • 10 oz Ground Beef
    • 1 head Butter Lettuce
    • 4 oz Mushrooms
    • 1 Tbsp Smooth Peanut Butter Spread
    • 2 cloves Garlic
    • 1 Poblano Pepper
    • 1 Tbsp Sambal Oelek
    • 1 Tbsp Rice Vinegar
    • 3 Tbsps Roasted Peanuts
    • 2 Tbsps Soy Glaze
    • 3 oz Radishes
    time-saving
    tips & techniques
    Prepare the ingredients & make the sauce
    1 Prepare the ingredients & make the sauce

    Wash and dry the fresh produce. Halve the radishes lengthwise; thinly slice crosswise. Cut the mushrooms into bite-sized pieces. Peel and roughly chop 2 cloves of garlic. Cut off and discard the root end of the lettuce; separate the leaves. Roughly chop the peanuts. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands immediately after handling. In a bowl, whisk together the peanut butter spread, soy glaze, half the vinegar, 2 teaspoons of water, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.

    Marinate the radishes
    2 Marinate the radishes

    In a bowl, combine the sliced radishes and remaining vinegar; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

    Cook the beef
    3 Cook the beef

    Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the beef; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 4 to 5 minutes, or until lightly browned. Add 1/4 of the sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the beef is coated and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a large bowl.

    Cook the vegetables
    4 Cook the vegetables

    In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped garlic and sliced pepper; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat.

    Make the filling & serve your dish
    5 Make the filling & serve your dish

    Add the cooked vegetables to the bowl of cooked beef; stir to combine. Taste, then season with salt and pepper if desired. Serve the lettuce leaves, filling, remaining sauce, marinated radishes, and chopped peanuts separately. Assemble each cup using 2 lettuce leaves. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients & make the sauce
    1 Prepare the ingredients & make the sauce

    Wash and dry the fresh produce. Halve the radishes lengthwise; thinly slice crosswise. Cut the mushrooms into bite-sized pieces. Peel and roughly chop 2 cloves of garlic. Cut off and discard the root end of the lettuce; separate the leaves. Roughly chop the peanuts. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands immediately after handling. In a bowl, whisk together the peanut butter spread, soy glaze, half the vinegar, 2 teaspoons of water, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.

    2 Marinate the radishes

    In a bowl, combine the sliced radishes and remaining vinegar; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

    Marinate the radishes
    Cook the beef
    3 Cook the beef

    Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the beef; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 4 to 5 minutes, or until lightly browned. Add 1/4 of the sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the beef is coated and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a large bowl.

    4 Cook the vegetables

    In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped garlic and sliced pepper; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat.

    Cook the vegetables
    Make the filling & serve your dish
    5 Make the filling & serve your dish

    Add the cooked vegetables to the bowl of cooked beef; stir to combine. Taste, then season with salt and pepper if desired. Serve the lettuce leaves, filling, remaining sauce, marinated radishes, and chopped peanuts separately. Assemble each cup using 2 lettuce leaves. Enjoy!

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