- Heat large nonstick skillet over medium heat until hot. Add ground veal; cook 10 to 13 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Pour off drippings, if necessary. Stir in peanut sauce; cook and stir until heated through.
- Combine cucumber, carrot and torn mint with veal mixture. Season with salt and pepper, as desired. Serve veal mixture in lettuce leaves. Garnish with mint, if desired.
- Cook’s Tip: Cooking times are for fresh or thoroughly thawed ground veal. Ground veal should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground veal doneness.
Cook’s Tip: Iceberg or romaine lettuce leaves may be substituted for Boston lettuce leaves.
Nutrition information per serving: 255 calories; 15 g fat (4 g saturated fat; 6 g monounsaturated fat); 88 mg cholesterol; 153 mg sodium; 6 g carbohydrate; 2.1 g fiber; 26 g protein; 9.2 mg niacin; 0.5 mg vitamin B6; 1.1 mcg vitamin B12; 2.1 mg iron; 12.0 mcg selenium; 4.0 mg zinc. This recipe is an excellent source of protein, niacin, vitamin B6 and zinc; and a good source of vitamin B12, iron and selenium.
Recipe and Image provided by the Beef Checkoff Program