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Recipe: Asian Beef And Broccoli Lettuce Wraps
Similar Categories: Asian, Beef, Broccoli, Lettuce, Wraps
Asian Beef and Broccoli Lettuce Wraps
2 tablespoons hoisin sauce
2 tablespoons orange juice
2 tablespoons rice vinegar
2 tablespoons soy sauce
2 teaspoons cornstarch
For the filling:
1 pound top round steak, cut 1 inch thick (see cook's notes)
4 cups fresh stir-fry vegetable mixture (broccoli, carrots, sugar snap peas)
2 teaspoons vegetable oil
8 Boston or red leaf lettuce leaves
Cook's notes: Allow 30 minutes for the meat to marinate. One pound beef
round tip steaks, cut - to 1/4-inch thick, may be sub stituted for top round
steak. Stack steaks; cut lengthwise in half, then cut crosswise into
1-inch-wide strips. If you prefer, wrap the filling in warmed tortillas or
won ton wrappers.
Make the sauce: Combine hoisin sauce, orange juice, rice vinegar and soy
sauce in small bowl. Stir in cornstarch; set aside.
Marinate the meat: Cut beef steak lengthwise in half, then cross wise into
1/4-inch-thick strips. Place beef and 1/4 cup sauce in me dium bowl; toss to
coat beef. Cover and marinate in refrigerator 30 minutes.
Cook the vegetables: Combine vegetable mixture and 1/2 cup wa ter in large
nonstick skillet; bring to boil. Reduce heat to medium; cover and cook 4-6
minutes or until vegetables are crisp-tender. Drain vegetables; set aside.
Saute the meat: Remove beef from marinade, discard marinade. Heat oil in
same skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1
1/2 to 2 minutes or until outside surface of beef is no longer pink. (Do not
overcook.) Remove from skillet. Repeat with remaining beef.
Assemble, thicken the mixture: Combine vegetables and beef in skillet. Stir
in remaining sauce; cook and stir over medium-low heat 1 to 2 minutes or
until thickened and bubbly.
Presentation: Serve with lettuce leaves for wrapping.
Per serving: calories, 286; protein, 32 grams; carbohydrates, 21 grams; fat,
7 grams; calories from fat, 22 percent; cholesterol, 61; sodium, 816
milligrams
2 tablespoons hoisin sauce
2 tablespoons orange juice
2 tablespoons rice vinegar
2 tablespoons soy sauce
2 teaspoons cornstarch
For the filling:
1 pound top round steak, cut 1 inch thick (see cook's notes)
4 cups fresh stir-fry vegetable mixture (broccoli, carrots, sugar snap peas)
2 teaspoons vegetable oil
8 Boston or red leaf lettuce leaves
Cook's notes: Allow 30 minutes for the meat to marinate. One pound beef
round tip steaks, cut - to 1/4-inch thick, may be sub stituted for top round
steak. Stack steaks; cut lengthwise in half, then cut crosswise into
1-inch-wide strips. If you prefer, wrap the filling in warmed tortillas or
won ton wrappers.
Make the sauce: Combine hoisin sauce, orange juice, rice vinegar and soy
sauce in small bowl. Stir in cornstarch; set aside.
Marinate the meat: Cut beef steak lengthwise in half, then cross wise into
1/4-inch-thick strips. Place beef and 1/4 cup sauce in me dium bowl; toss to
coat beef. Cover and marinate in refrigerator 30 minutes.
Cook the vegetables: Combine vegetable mixture and 1/2 cup wa ter in large
nonstick skillet; bring to boil. Reduce heat to medium; cover and cook 4-6
minutes or until vegetables are crisp-tender. Drain vegetables; set aside.
Saute the meat: Remove beef from marinade, discard marinade. Heat oil in
same skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1
1/2 to 2 minutes or until outside surface of beef is no longer pink. (Do not
overcook.) Remove from skillet. Repeat with remaining beef.
Assemble, thicken the mixture: Combine vegetables and beef in skillet. Stir
in remaining sauce; cook and stir over medium-low heat 1 to 2 minutes or
until thickened and bubbly.
Presentation: Serve with lettuce leaves for wrapping.
Per serving: calories, 286; protein, 32 grams; carbohydrates, 21 grams; fat,
7 grams; calories from fat, 22 percent; cholesterol, 61; sodium, 816
milligrams
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