Description
A quick and bold dinner featuring caramelized beef wrapped in crisp lettuce, complemented by a tangy ginger-scallion sauce.
Ingredients
Scale
- 500 g (1.1 lb) skirt or flank steak, thinly sliced across the grain
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) toasted sesame oil
- 1 tsp (4 g) cornstarch
- 2 tbsp (30 ml) vegetable oil
- 4 large scallions, thinly sliced (white and green separated)
- 3 tbsp (45 ml) fresh ginger, finely grated
- 2 cloves garlic, minced
- 1 tbsp (15 ml) rice vinegar
- 1 tbsp (15 ml) lime juice
- 1 tbsp (15 g) brown sugar
- 8–12 butterhead or Boston lettuce leaves
- 1 small carrot, julienned (optional)
- Sesame seeds and extra sliced scallions for garnish
Instructions
- Pat the skirt or flank steak dry and slice into 3 mm (1/8 inch) strips across the grain. Toss with soy sauce, toasted sesame oil, and cornstarch. Let sit for 5–10 minutes.
- In a bowl, stir together grated ginger, minced garlic, rice vinegar, lime juice, and brown sugar. Add the white parts of the scallions and adjust seasoning to taste.
- Heat a skillet until very hot. Add vegetable oil and swirl. Add beef in a single layer and cook without moving for 45–60 seconds until browned. Toss and cook for another 30–60 seconds.
- Return all seared beef to the pan, pour the ginger-scallion sauce over, and toss until the sauce glazes the beef. Stir in the green scallion tops.
- Assemble the wraps by spooning beef into each lettuce cup, topping with julienned carrot, extra scallions, and sesame seeds. Serve immediately.
Notes
For a gluten-free version, substitute tamari for soy sauce. Keep the beef warm in a shallow pan for serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Searing
- Cuisine: Asian
Nutrition
- Serving Size: about 3 wraps
- Calories: 410
- Sugar: 6g
- Sodium: 760mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 95mg