BEEF LETTUCE WRAPS
This
recipe for beef lettuce wraps is seared steak layered with fresh vegetables and
pickled cucumbers inside of cool lettuce cups and finished off with an asian
sauce, chopped almonds and fresh herbs.
Course Appetizer,
Main Course
Cuisine Asian
Keyword asian
lettuce wraps, beef lettuce wraps, lettuce wraps
Prep Time 15 minutes
Cook Time 20 minutes
Total
Time 35 minutes
Calories 560 kcal
Author Dinner
at the Zoo
Ingredients
·
8 leaves of
butter lettuce
·
12 ounces of
flank sirloin or New York strip steak
·
2 teaspoons extra
virgin olive oil
·
1 cup of
shredded red cabbage
·
1 cup of
shaved or shredded carrots
·
1/4 cup chopped
cilantro
·
1/3 cup chopped
roasted almonds
·
Optional
garnish: lime wedges
·
For
the sauce:
·
1/4 cup soy
sauce
·
1/4 cup water
·
1 teaspoon minced
garlic
·
1 teaspoon minced
ginger
·
1 teaspoon lime
juice
·
2 tablespoons of
honey
·
1 teaspoon toasted
sesame oil
·
2 teaspoons cornstarch
·
For
the pickled cucumbers:
·
1 cup thinly
sliced cucumbers
·
1 teaspoon salt
+ more to taste
·
1/4 cup rice
vinegar
·
1 tablespoon sugar
Instructions
1.
For
the pickled cucumbers: Place the cucumbers in a colander and sprinkle with
teaspoon of salt. Let sit for 5 minutes, then rinse the salt off and drain
well.
2.
Whisk
together the rice vinegar and sugar. Add the cucumbers along with salt to
taste. Refrigerate for at least one hour or up to 24 hours.
3.
For
the sauce: Place the soy sauce, water, garlic, ginger, honey and sesame oil in
a small pot over medium high heat. Cook for 2-3 minutes, stirring constantly.
Turn up heat to high and bring to a boil.
4.
Mix
the cornstarch with 1 tablespoon of cold water until dissolved. Add the
cornstarch mixture to the sauce and boil for 1-2 minutes or until sauce has
thickened. Strain the sauce through a sieve and set aside.
5.
For
the steak: Heat a large pan over high heat. Drizzle the olive oil over the meat
on both sides and season generously with salt and pepper. Cook for 5-7 minutes
on each side or until desired level of doneness is reached. Thinly slice the
steak.
6.
To
assemble:
7.
Drain
the pickled cucumbers. Divide the carrots, cucumbers and cabbage evenly among
the lettuce leaves. Drizzle approximately 1 and 1/2 teaspoons of sauce over the
vegetables. Top each lettuce leaf with 2-3 slices of steak and drizzle with
remaining sauce. Sprinkle chopped almonds and cilantro over the top and serve,
with lime wedges on the side if desired.
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