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About the Dish

3/4 cup Long Grain Rice
1/4 teaspoon PeachDish Salt
8 ounces Ground Beef
1 each Yellow Onion
1/4 cup Chinese Southern Belle My Sweet Hottie
3 sprigs Cilantro
1 each Lettuce
1/4 cup Chinese Southern Belle’s Wild Wild East Asian BBQ & Teriyaki Sauce
1/4 cup Toasted Peanuts
Per Serving
Calories 540
Total Fat 22 g
Saturated Fat 6 g
Trans Fat 0 g
Cholesterol 60 mg
Sodium 600 mg
Total Carbohydrates 61 g
Dietary Fiber 3 g
Sugar 23 g
Protein 28 g
Natalie Keng

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.

METHOD

1
In a small saucepan with a lid, combine rice and 1/4 teaspoon PeachDish Salt with 1 1/2 cups water. Place pot on high heat, and bring to a boil. Reduce heat to medium-low, cover and cook until all liquid has been absorbed and rice is tender, about 15 minutes. Remove pot from heat, leaving covered until ready to serve.
2
Prepare your mise en place: Peel, halve and thinly slice onion. Pick and chop cilantro leaves. Separate lettuce leaves; try to keep them whole.
3
Heat a large skillet over medium-high heat. Add 1 teaspoon cooking oil. When the oil is shimmering add beef in 1/2-inch pieces in a single layer, and cook without stirring until browned on first side, 2-3 minutes.
4
Add onion. Cook, stirring, until onion starts to become translucent, 1-2 minutes. Turn or stir and brown beef on the second side, 2-3 minutes more.
5
Stir in My Sweet Hottie sauce. Cook, stirring, until most of the liquid is gone, about 1 minute more.
6
Remove pan from heat, and stir in cilantro. Transfer to a serving bowl.
7
To serve: On a platter or in individual bowls arrange beef filling, lettuce leaves, Wild Wild East sauce and peanuts. Serve with rice on the side. To assemble wraps, spoon a small scoop of beef mixture onto each lettuce leaf. Drizzle with Wild Wild East sauce, and garnish with crushed peanuts. Wrap 'n' eat!