this one

What you will need:
For the marinading the beef:
1 cup fresh pineapple, cubed
1/4 cup soy sauce
1/4 cup molasses
2 tablespoons apple cider vinegar
2 tablespoons sriracha chili sauce (use 1 tablespoon if you want less heat)
1 tablespoon ketchup
4 garlic cloves
1 tsp. fresh grated ginger
1 – 1 1/2 tablespoons peanut or vegetable oil

Everything else:
About 1 lb sirloin steak, sliced into strips
1 red pepper, sliced into thin strips
6 scallions, sliced lengthwise into thin strips
1 carrot, sliced into thin strips
1 head butter lettuce, leaves separated (you’ll need about 8 leaves)
Sesame seeds, for garnish

Steps to yummy goodness:
1. To make the marinade for the beef by add all of the ingredients (except for the oil) to your blender and blend on high until well combined. Add the steak strips to a bowl or zip-closure bag. Pour the marinade over the steak strips. Refrigerator for at least 1 hour or up to 6 hours.

2. Cook the beef heat a wok or a large skillet over medium-high heat and warm about 1 tablespoon of the oil. Add half of the marinated steak strips, letting the excess marinade drip off before adding the steak to the hot cooking vessel. Cook, tossing occasionally, until the steak is browned on the outside and cooked to your desired level of doneness, about 3-5 minutes. Transfer to a bowl. Cook the remaining half of the steak and add it to the same bowl when done. Cover and keep warm.

3. Cook the sliced red pepper, scallions and carrot in the same wok/skillet that you used for the steak, tossing them frequently until they are crisp tender, about 1 minute. You can add an extra drizzle of oil during cooking if necessary. Remove and transfer to a separate bowl. Cover and keep warm.

4. Assemble the wraps by adding a few slices of beef to the butter lettuce leaves then top with the cooked vegetables and a sprinkle of sesame seeds. These can be enjoyed immediately, while the filling is still warm. But they are also good at room temperature.

.:Side Note:.
Lettuce wraps are a great idea for those days where it is just too hot to cook. This recipe works great with chicken/turkey and can even be done with a white fish like Pacific Cod, Pacific Halibut and even Rainbow Trout.

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