Tuesday, February 24, 2009

ginger beef lettuce wraps

I found this in the February issue of Better Homes & Gardens.  I haven't tried it yet, but it makes my mouth water!

photo courtesy of bhg.com

I don't usually do prep/cooking time, but I thought with this it was important since from beginning to end it takes about 5 hours!  And it makes a lot more than my family could eat in one sitting.  ;)

Prep:  20 min.

Freeze:  30 min.

Marinate:  4 hours

Cook:  7 min.

Yield:  12 wraps (4 servings)


1 lb beef flank steak or boneless beef top round steak

1 medium yellow or green sweet pepper, seeded, cut into bite-size strips

1 small zucchini, trimmed and cut in thin bite-size strips

1/2 medium red onion, cut in thin wedges

1/2 cup ginger beer or ginger ale

3 Tbsp reduced-sodium soy sauce

2 cloves garlic, minced

1/2 tsp cornstarch

2 tsp. canola oil

2 Tbsp finely chopped ginger

12 Bibb or leaf lettuce leaves (about 2 heads)

1/4 cup fresh cilantro leaves

  1. Trim fat from beef.  For easy slicing, wrap and freeze beef 30-45 minutes, or until firm.  Thinly slice beef across the grain; place slices in ziploc bag.  In another ziploc, combine sweet pepper, zucchini, and onion.

  2. For marinade, in bowl combine ginger beer, soy sauce, and garlic.  Divide marinade between beef and veggies.  Seal bags; turn to coat each.  Refrigerate 4 to 6 hours, turning bags occasionally.  Drain marinades into bowl.  Stir in cornstarch; set aside.

  3. Heat oil in large nonstick wok or extra-large nonstick skillet over medium-high heat.  Add ginger; stir-fry 15 seconds.  Add veggies; stir-fry 3 to 5 minutes or until crisp-tender.  Remove veggies.  Add half the beef to wok.  Stir-fry 2 to 3 minutes or until beef is slightly pink in center.  Remove beef.  Repeat with remaining beef.  Return all to wok, away from center.  Stir marinade mixture; add to center of wok.  Cook until bubbly.  Toss beef and veggies to coat.  Remove from heat.

  4. To serve, divide beef and veggies among lettuce leaves, top with cilantro, and roll up.


from Better Homes and Gardens, February 2009


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