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
- 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.
- 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.
- 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.
- To serve, divide beef and veggies among lettuce leaves, top with cilantro, and roll up.
from Better Homes and Gardens, February 2009