Wednesday, February 9, 2011

Sweet and Spicy Beef Lettuce Wraps

Sweet and Spicy Beef Lettuce Wraps
       Lettuce wraps have become a staple in our household.  My kids love them and so does my husband.  I think that is because it is an excuse to get messy and eat with your hands. These wraps are great with chicken, pork or even shrimp but tonight I chose sirloin tip steak.  It is a lean and economical cut that is great for stir-fry or marinating.  There is no need to marinate for this dish because the meat is cut into bite sized pieces, but I do tenderize it with a mallet first.  
        I love to add the diced mushrooms.  They are meaty and bulk up the filling so I can use less beef.  With two growing boys my grocery bill is continuously expanding and this trick seems to work perfectly for this dish. 
       I usually serve these with Butter lettuce but the store didn't have what I wanted so instead I found mini heads of Iceberg. It isn't as nutritious but it worked great.  Serve this with homemade rice cakes and you have a healthy feel good meal.  

2 Tbsp. Canola or light olive oil
1 1/2 lbs  Sirloin Tip Steak or Flank Steak, tenderized and cut into small bite sized pieces
2 C. White or Cremini Mushrooms, diced
1C. Carrots, chopped (I put mine in the food processor)
2 Green Onions, sliced small
1/2 Sweet Red Pepper, julienned
1 C. Chinese Snow Peas, julienned
Lettuce - Butter, Leaf, or baby Iceberg
Fresh Lime juice - to garnish if desired
Cilantro - to garnish if desired
1/2 C.  Tamari or Soy Sauce
3 Tbsp.Rice Vinegar
2 tsp. Fresh Ginger
2-3 Cloves Garlic, minced
1 Tbsp. Dark Brown Sugar
1 tsp. Red pepper flakes
1 Tbsp. Honey
1/2 tsp Sesame Oil

1 Tbsp plus 1 tsp. Cornstarch
1 Tbsp cold water plus 1 tsp. cold water
  •  Season the beef with salt and pepper. 
  •  In a small prep bowl add 1 tsp. water to 1 tsp. cornstarch and mix well. Set aside.
  •  In a medium bowl whisk all of the sauce ingredients except the cornstarch and water.  Set aside half     of  the mixture (approx. 1/2 C) and place the other half in a small sauce pan.  Bring to a simmer on med/low.  Add the cornstarch/water mixture and stirring allowing to thicken.  Stir occasionally.
  • Next heat 2 Tbsp. in a wok or large stir-fry pan on high until it is screaming hot.  Stir-fry the beef in thirds until just browned, about 2 -3 minutes.  (Removing each third and setting aside.)  
  • After you have cooked all the beef add the mushrooms and brown.  Add the beef and juices back to the wok and bring to a simmer.  
  • In the meantime in the small prep bowl add another tablespoon of cold water to a tablespoon of cornstarch and mix well.  Add this to the beef mixture, stir and let thicken.  If you want it thicker you can add more cornstarch/water a teaspoon at a time until desired thickness.   
  •  Add the carrots, snow peas, sweet peppers and green onions.  Serve on lettuce, garnish as desired with lime juice and cilantro and drizzle with extra sauce.  



    The Copper Pot said...
    This comment has been removed by the author.
    M said...


    You are awesome !
    Your blog is awesome!
    Your boys are awesome!
    your husband is very lucky

    Hickman Family said...

    Mmmm, looks yummy!! I showed Nicholas and he wants to try making the lettuce wraps sometime at home. We loved getting them at P.F.Changs!!