Katie Lee’s Asian Beef Lettuce Cups

by Rachael Ray Show Staff 9:00 AM, September 11, 2014

Aired September 11, 2014

Serves 4

Leftover pot roast, shredded
1/2 cup leftover pot roast broth
1/2 cup hoisin sauce
1 14-ounce package Thai rice noodles, prepared to package instructions
1 head iceberg lettuce, separated into leaves
Garnishes: Chopped peanuts, mint leaves, cilantro leaves, bean sprouts, Sriracha hot sauce


In a saucepan over medium-high heat, combine the pot roast broth and hoisin sauce, and whisk to emulsify. Bring to a low simmer. Stir in leftover pot roast. Reduce heat and bring to a simmer. Cover and let simmer about 6-8 minutes.

Serve beef in lettuce cups with rice noodles and desired garnishes.