Gingered Beef in Lettuce Cups
A fun and delicious dinner party delight featuring marinated Organic Valley New York Strip Steak with warming spices and Asian vegetables.
Prep Time: 0:20
Servings: 4
Ingredients:
3 tablespoons tamari soy sauce
1 tablespoon sugar
2 teaspoons sesame oil (toasted)
2 teaspoons fresh ginger (peeled and minced)
1/4 teaspoon cayenne
2 cloves fresh garlic (crushed)
1 pound Organic Valley Boneless New York Strip Steak (trimmed and cubed)
2 stalks celery (thinly sliced)
1 3/4 cups carrots (shredded)
3 green onions (thinly sliced)
3 stalks bok choy (thinly sliced)
1 tablespoon sesame seeds
1 head Boston lettuce (washed and separated)
Instructions:
In a medium bowl, stir tamari soy sauce, sugar, Eden toasted sesame oil (infused with hot peppers - if desired), ginger, cayenne, and garlic until blended. Add cubed Organic Valley New York Strip Steak, turning to coat with soy-sauce mixture, and marinate 15 minutes at room temperature, stirring occasionally.
In a 12-inch skillet, heat celery, carrots, and bok choy, with 1/3 cup water to boiling over medium-high heat. Cook 2 to 3 minutes or until vegetables are tender-crisp, stirring occasionally. Add beef with its marinade and cook 2 minutes or until meat just loses its pink color throughout, stirring quickly and constantly. Stir in green onions and sesame seeds, and cook 1 minute, stirring.
To serve, allow each person place some beef mixture on a lettuce leaf. Garnish with green-onion tops. If you like, fold sides of lettuce leaf over filling to make a package to eat out of hand. Enjoy!
Nutrition Info:
Per Serving (excluding unknown items): 262 Calories; 10g Fat (34.0% calories from fat); 28g Protein; 14g Carbohydrate; 4g Dietary Fiber; 66mg Cholesterol; 896mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.
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