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Mindi

Asian Beef Lettuce Wraps

These Asian beef lettuce wraps are a nice change from your regular dinner routine. Marinated beef is gently sauteed and topped with a Sriracha cream sauce, sprouts and kimchi
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 12 oz beef tenderloin sirloin, flank or ribeye, sliced thin
  • 2 tablespoon oil I like sesame or peanut oil for this, but vegetable oil will work just as well
  • 1 head lettuce leaves I like Boston, but you can also use Romaine or Iceberg
For The Beef Marinade
  • 2 tablespoon brown sugar
  • 2 tablespoon soy sauce
  • 2 tablespoon sesame oil
  • 3 garlic cloves crushed or run through a garlic press
  • 1 teaspoon crushed red pepper flakes
For The Sriracha Cream Sauce
Additional Toppings (optional)
  • Kimchi
  • Bean Sprouts
  • White or Brown rice prepared according to package directions)

Method
 

Prepare The Sriracha Cream Sauce
  1. Whisk all the ingredients for the sauce together. Cover and refrigerate for at least 2 hours
Marinade the Beef
  1. Combine all of the ingredients for the marinade
  2. Toss with the beef
  3. Cover and set aside for at least an hour
Cook The Beef
  1. Heat the 2 tablespoon oil in a large skillet over high heat
  2. Saute the beef in 2 or 3 batches, just until the beef is cooked (about 3 - 4 minutes per batch)
  3. Transfer the cooked beef to a platter
Assemble The Lettuce Wraps
  1. Place a few slices of beef on a leaf of lettuce
  2. Top with Kimchi (optional), a dollop of Sriracha Cream sauce and bean sprouts
  3. Serve with rice in the side (optional)