Friday, January 29, 2010

Ginger Beef Lettuce Wraps

1 lb. beef flank steak or boneless beef top round steak
1 medium green sweet pepper, seeded, cut in bite-size strips
1 small zucchini, trimmed and cut in thin bite-size strips
½ medium red onion, cut in thin wedges
1/3 c. ginger beer or ginger ale
3 Tbsp. reduced-sodium soy sauce
2 cloves garlic, minced
½ tsp. cornstarch
2 tsp. olive oil
2 Tbsp. fresh finely chopped ginger
12 Bibb or leaf lettuce leaves

Trim fat from beef. For easy slicing, wrap and freeze beef 30-45 minutes or until firm. Thinly slice beef across grain; place slices in self-sealing plastic bag. In a second bag, combine sweet pepper, zucchini, and onion. For marinade, in bowl combine ginger ale, soy sauce, and garlic. Divide marinade between beef and vegetables. Seal bags; turn to coat each. Refrigerate 4-6 hours, turning bags occasionally. Drain marinades into bowl. Stir in cornstarch; set aside. Heat oil in large nonstick wok or skillet. Add ginger; stir-fry 15 seconds. Add vegetables; stir-fry 3-5 minutes or until crisp-tender. Remove vegetables. Add half of the beef to wok. Stir-fry 2-3 minutes or until beef is slightly pink in center. Stir marinade mixture; add to center of the wok. Cook until bubbly. Toss beef and vegetables to coat. Remove from heat. To serve, divide beef and vegetables among lettuce leaves, and roll-up.

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