Beef and Ramen Lettuce Wrap


1 pound Ground Beef (93% lean or leaner)
2 teaspoons minced garlic
1 package (3 ounces) Oriental or beef-flavored ramen noodles
1/4 cup rice vinegar
2 tablespoons toasted sesame oil
1 tablespoon honey
1 tablespoon reduced-sodium soy sauce
1 cup bean sprouts
1 cup shredded carrots
20 large Boston or leaf lettuce leaves
1/4 cup torn fresh mint leaves


Heat large nonstick skillet over medium heat until hot. Add Ground Beef and garlic; cook 8 to 10 minutes, breaking beef into 1/2-inch crumbles and stirring occasionally.

Cook's Tip:
Cooking times are for fresh or thoroughly thawed Ground Beef. Ground beef should be cooked to an internal temperature of 160ºF. Color is not a reliable indicator of ground beef doneness.

Meanwhile, reserve ramen noodle seasoning packet. Break noodles into bite-sized pieces; set aside. Combine vinegar, oil, honey, soy sauce and 1 teaspoon of the ramen seasoning packet; set aside.

Remove skillet from heat. Stir in bean sprouts, carrots and uncooked noodles. Add vinegar mixture; toss to coat. Divide beef mixture evenly between lettuce leaves. Sprinkle with mint. Serve immediately.