MINNEAPOLIS (WCCO) – How do Korean beef lettuce wraps sound for the Super Bowl?

Phil Dvorak’s the head chef for Lyndale Tap House in Uptown, and Valley Tap House in Apple Valley.

He’s making Korean beef tacos.

“The fat content is up to you,” Dvorak said. “And we’re gonna break this down into little crumbles.”

He also whips up a super-easy peanut sauce … add coconut milk, soy and fish sauce.

“When you go to restaurants, and try to copy the recipe but can’t, it’s always the fish sauce,” he said.

Now to give your beef an Asian flair: Add soy sauce, fish sauce, and that sambal oelek chili.

And it’s done, just top with cucumber, carrot, jalapeno, and kim chee.

Back in the kitchen, you can make this tonight — cioppino, a seafood stew.

“We’re gonna add sliced onions, red bell peppers and garlic, we’re just gonna sweat these through,” he said.

The base is mostly tomatoes, white wine, and he used a half-gallon of clam juice. You could use vegetable or chicken stock.

“You can have squid, clams, mussels, shrimp, white fish,” he said.

When the mussels and clams start to open, ladle the cioppino base over it, and you’re ready to rock.

Chef Phil is happy to do the work for you at Lyndale or Valley Tap House.

For the recipes, click here.