Skip to main content

SWEET & SPICY BEEF LETTUCE WRAPS

(photo coming soon)

the search for lettuce wraps began with the L-themed bridal shower i was throwing for my boss, but it was also for my personal needs. i may or may not have mentioned this before, but i have been trying to be more health-conscious and choosing to wrap meat in lettuce instead of tortillas is taking a step in the right directions. the "sweet & spicy" part of the recipe was what made me choose this one over others i was considering. and, it didn't hurt that this seemed really easy to make...which it is! the marinade was great and i'd use this for anything really, but this was simple and just what i was looking for.

SWEET & SPICY BEEF LETTUCE WRAPS
posted in le petit brioche by christa on july 20, 2011
  • 1/2 c soy sauce
  • 1 T brown sugar
  • 1 T sesame oil
  • 1 1/2 T sriracha chili sauce (optional or to taste)
  • 1 c green onions, finely chopped, plus more for topping/garnish
  • 2 t garlic powder
  • 1 t ginger powder
  • juice from 1 small lemon
  • 2 lbs flank steak (cut across the grain into thin 1/8 inch thick strips) or substitute with chicken
  • 2 T vegetable oil
  • broccoli slaw
  • lettuce leaves (romaine, bib, iceberg)
in a bowl, stir together soy sauce, brown sugar, sesame oil, sriracha, onions, garlic powder, ginger powder, and lemon juice. mix until sugar is dissolved. add in steak and toss to coat. marinade for 20 minutes at room temperature.

heat oil in a wok over high heat until just smoking. add in steak strips in one layer and saute stirring occasionally until browned and cooked through. transfer to a bowl and sprinkle with more green onions.

fill a lettuce leaf with beef and broccoli slaw and roll.
Labels:

Comments

Post a Comment

Popular posts from this blog

BESTILLA...MOROCCAN CHICKEN PIE

the first time i had bestilla was at a moroccan restaurant in san francisco, el mansour , which was served family-style. think along came polly -esque, minus the heat and profusely sweating ben stiller. great image to start a recipe entry, right? anyway, this dish is a meal in itself. the middle eastern-spiced chicken is wrapped in flaky phyllo dough and topped with powdered sugar, making it sweet & savory. i will say that this dish is tasking...this is the first time i used phyllo dough and it is incredibly fragile, but so worth it! i think this is one that will be made for special occasions only. BESTILLA published in the food of morocco: a journey for food lovers by tess mallos (pg 189) 150 g (5 1/2 oz) smen, ghee, or butter 1.5 kg (3 lbs 5 oz) chicken, quartered or 3 x 500 g (1 lb 2 oz) squab pigeon, halved 2 large red onion, finely chopped 3 garlic cloves, crushed 1 cinnamon stick 1 t ground ginger 1 1/2 t ground cumin 1/4 t cayenne pepper 1/2 t ground...
Post a Comment
Read more

CHICKEN PICCATA & LEMON BRUSSEL SPROUTS

one of my favorite notes in food is sour, usually from lemons. a dish that i think really captures this flavor profile is chicken piccata. i love this and it's incredibly easy to make. the added bonus for me are the capers, which add to the sour note. it seems like there are ways to adjust this recipe by either using white wine and/or garlic, which i may experiment with, especially since i just prepared a julia child's moules a la mariniere recipe that called for these ingredients and it was super delicious (post to follow)! the other, very trendy side i wanted were lemon brussel sprouts. i've had and loved brussels with bacon, but to keep with the lemony theme, i found this extremely delicious recipe! it calls to add cheese, but i was fine without it. these combined may be too much of the same for some, but it is what i considered a perfect homemade meal. CHICKEN PICCATA posted on food on the food  on march 1, 2012 2-3 boneless, skinless chicken breasts salt ...
Post a Comment
Read more

SAUSAGE & KALE STEW WITH OLIVE OIL MASHED POTATOES

mr. miles everett first off, as you can see, i have not been contributing to my poor deprived blog. the last post was in april, which was when i found out i was pregnant with my first baby. a couple things were going on then: 1) i was too nauseous to even think about food (being pregnant is NOT a foodie's friend in the first trimester), then 2) when i finally got my appetite back, all i wanted was take out. i probably won't have time in the new year with a new baby, but i will try to post something at least once a month because blogging about food makes me happy and one of resolutions is to cook more. don't be surprised, however, if my next post are lactation cookies or baby food. anyway…on with my comeback... i found saw this recipe in the november issue of real simple and knew i wanted to make it. i assumed it was something that can be whipped up in a couple hours, but then quickly realized that it was a slow cooker recipe, which would take 8 hours of cooking t...
Post a Comment
Read more