About the Dish

Per Serving
Calories 640
Total Fat 23 g
Saturated Fat 6 g
Trans Fat 0 g
Cholesterol 65 mg
Sodium 620 mg
Total Carbohydrates 75 g
Dietary Fiber 4 g
Sugar 16 g
Protein 30 g
Natalie Keng

Natalie Keng is a food, culture & diversity expert, writer, entrepreneur and former elected official. A native of Atlanta, she grew up working in the family restaurant then went on to graduate from Vassar College and the Harvard Kennedy School. Since 2009, Natalie Keng, and her mother, Margaret Keng, have showcased authentic home-chef traditions and Southern goodness through popular, custom culinary events and in their award-winning sauce line.

Chinese Southern Belle is no ordinary company. Since 2009, Natalie Keng, and her mother, Margaret Keng, have showcased authentic home-chef traditions and Southern goodness through popular, custom culinary events and in their award-winning sauce line. The company mission goes beyond simply eating or cooking. Chinese Southern Belle's mission is to connect food, culture & diversity through a wide range of offerings. Priorities include supporting local food initiatives, farmers markets, fellow local, woman and/or minority-owned businesses, and community nonprofit organizations, like Farm to Wok, Farm to School programs. A focus on healthy eating, healthy lifestyles, diversity, and sustainability are highlighted throughout their diverse offerings, including: health and wellness presentations, Buddha-to-Bubba writings, Asian and international market tours and hands-on cooking classes for adults and children. They have been longtime supporters of CSA's and local food initiatives and Chinese Southern Belle is regularly featured on television, radio and at culinary shows and festivals. Natalie Keng is a food, culture & diversity expert, writer, entrepreneur and former elected official. A native of Atlanta, she grew up working in the family restaurant then went on to graduate from Vassar College and the Harvard Kennedy School, respectively. Natalie is a guest host/producer on PBS's Georgia Traveler show and contributing writer to several publications. She serves on the board of Keeping It Wild, a nonprofit dedicated to diversity and the environment, the Vassar Fund Council and is a volunteer of the Harvard Club of Georgia and Metro Atlanta Cycling Club. She often teaches with her mother, Margaret Keng, "Teacher of the Year" and home chef emeritus. Chinese Southern Belle is a proud member of and partner with: International Association of Culinary Professionals, Le Cordon Bleu Atlanta, Les Dames d'Escoffier International (Atlanta), Georgia Grown, Georgia Organics, Slow Food Atlanta, Global Growers, Truly Living Well Farm, PeachDish, Avalon Catering, Taste of Atlanta, Farmer D's Organics, Keeping It Wild, Asians Advancing Justice, Community Farmers Markets, Cooks Warehouse, Georgia Department of Agriculture, among others. Awards: Best of 2015 for Cooking Classes, Flavor of Georgia Winner - Best Cooking Sauces.

Lemongrass Beer

Summery Asian dishes can always use a dose of lemongrass. We suggest pairing these beef lettuce wraps and crunchy peanuts with Thai Wheat brewed by Second Self in Atlanta. Thai Wheat is an American wheat beer flavored with citrusy lemon grass.

Second Self Thai Wheat, Atlanta, Georgia

Sauvignon Blanc - Sonoma, California

Although it is generally perceived that beef pairs better with red wine, it’s the vegetable components that take center stage in this dish. A barrel-aged Sauvignon Blanc has green herbaceous flavors to complement the lettuce, with notes of peach, yellow apple and bell pepper. The oak adds structure to wine, allowing it to stand up to the beef.

Dry Creek Vineyard, Fume Blanc, Sonoma County, California

METHOD

1
• Place a small saucepan over high heat. Add rice, 1 1/2 cups water and 1/4 teaspoon PeachDish Salt. • When water boils, reduce heat to medium-low. Cover, and cook until all liquid has been absorbed and rice is tender, about 15 minutes. • Remove from heat. Set aside, covered, until ready to serve.
2
MISE EN PLACE • Peel, halve and thinly slice onion. • Pick and chop cilantro leaves. • Separate lettuce leaves, keeping them whole.
3
Place a large pan over medium-high heat. Add 1 teaspoon cooking oil. When oil is hot, add beef in 1/2-inch pieces. Cook without disturbing until browned on bottom, 2-3 minutes.
4
Add onion. Cook, stirring, until beef is browned all over, 3-4 minutes.
5
Stir in My Sweet Hottie sauce. Cook, stirring, until almost all liquid is gone, about 1 minute.
6
• Remove pan from heat, and stir in cilantro. • Transfer to a bowl.
7
• Arrange beef, lettuce leaves, Wild Wild East sauce and peanuts as desired. Serve with rice on the side. • To assemble wraps, spoon a small scoop of beef mixture in each lettuce leaf. • Drizzle with Wild Wild East sauce, and garnish with peanuts. Wrap and enjoy!

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