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marinated beef lettuce cups recipe

Written on Monday, August 29, 2016 | 11:08:00 AM



Serves : servings 

Ingredients : 

Beef
- 1 Asian pear, cored and cut into small dice
- ¼ cup minced peeled fresh ginger
- 4 garlic cloves, minced
- 1 serrano chile, seeded and diced (see Tip*)
- 2 tablespoons fish sauce
- 1 tablespoon mirin
- 1 tablespoon gluten-free tamari
- 1 tablespoon toasted sesame oil
- 1 tablespoon fresh lemon juice
- 1½ pounds boneless beef strip steak, thinly sliced against the grain into 2-inch pieces
- 1 to 2 tablespoons vegetable oil
- Kosher salt

Sauce
- 2 scallions, trimmed and thinly sliced
- 2 serrano chiles, thinly sliced (discard the ribs and seeds for less heat)
- 3 tablespoons distilled white vinegar
- 2 tablespoons mirin
- 1 tablespoon gluten-free tamari
- 2 heads Boston lettuce, separated into leaves
- 2 cups cooked short-grain brown rice
- 1 Asian pear, cored and cut into small dice
- 1 small cucumber, peeled, seeded, and cut into small dice
- 2 tablespoons sesame seeds, toasted (see Tip**)

- Fish sauce, for drizzling (optional)

Preparation Method :
1) Prepare the beef: In a blender or with an immersion blender in a bowl, combine the pear, ginger, garlic, chile, fish sauce, mirin, tamari, sesame oil, and lemon juice and blend until well combined. 

2) Transfer the marinade to a bowl, add the steak slices, and stir to combine. Cover and refrigerate for 2 to 4 hours.

3) Make the sauce: About 30 minutes before serving, combine the scallions, chiles, vinegar, mirin, and tamari in a small bowl and set aside. 

4) Remove the steak slices from the marinade and pat them dry. Heat 1 tablespoon of the oil in a large cast-iron or nonstick skillet over high heat. Add half of the steak slices in a single layer, season lightly with salt, and cook until browned in spots and just cooked through, flipping them over halfway through, 2 to 4 minutes total. With a slotted spoon, transfer the steak to a plate. Wipe out the skillet, add more oil if necessary, and repeat with the remaining steak slices.

5) To serve, stuff the lettuce leaves with rice and steak. Top with the pear, cucumber, and sesame seeds. Drizzle with the vinegar sauce, and with fish sauce if you like.

*tip : It’s best to wear gloves when working with hot chiles as their oily residue can stick to your fingers long after you’ve finished the task. 

**tip : Toast sesame seeds in a dry skillet over medium heat, stirring often, until golden brown, 3 to 5 minutes.




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