Wraps of all kinds have become mealtime mainstays. Foods are being tucked or rolled into a variety of edible folders, ranging from tortillas to flat breads, to lettuce leaves, as in this low-fat recipe.
Asian beef and broccoli lettuce wraps feature the leafy lettuce curled around an Asian-inspired mixture of stir-fried beef steak strips and favorite vegetables. The wraps make a nutritious low-fat family meal that’s easy to prepare and to eat. The homemade piquant sauce is used for both marinating and stir-frying.
Total preparation and cooking time 30 minutes, marinating time 30 minutes.
Asian beef and broccoli lettuce wraps
1pound top round steak, cut 1 inch thick (see note)
4cups fresh stir-fry vegetable mixture (broccoli, carrots, sugar snap peas)
2teaspoons vegetable oil
8Boston or red leaf lettuce leaves
For the sauce:
2tablespoons hoisin sauce
2tablespoons orange juice
2tablespoons rice vinegar
2tablespoons soy sauce
2teaspoons cornstarch
To make the sauce:
Combine hoisin sauce, orange juice, rice vinegar and soy sauce in small bowl. Stir in cornstarch; set aside.
Cut beef steak lengthwise in half, then crosswise into 1/4-inch-thick strips. Place beef and 1/4 cup sauce in medium bowl; toss to coat beef. Cover and marinate in refrigerator 30 minutes.
Combine vegetable mixture and 1/2 cup water in large nonstick skillet; bring to boil. Reduce heat to medium; cover and cook 4 to 6 minutes or until vegetables are crisp-tender. Drain vegetables; set aside.
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.
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. Serve with lettuce leaves for wrapping.
Makes 4 servings.
Note: One pound beef round tip steaks, cut 1/8 to 1/4 inch thick, may be substituted for top round steak. Stack steaks; cut lengthwise in half, then cut crosswise into 1-inch wide strips.
Nutrition information per serving: 286 cal., 32 g pro., 21 g carbo., 7 g fat, 816 mg sodium, 61 mg chol.
Recipe developed for AP by the Cattlemen’s Beef Board and the National Cattlemen’s Beef Association.
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