Honey Beef Garlic Lettuce Wraps

Love Lettuce Wraps-perfect for a warm summer evening meal.

Honey Beef Garlic Lettuce Wraps:

Cook's Nores:  

I used sirloin instead of flank steak for a less chewy taste. Serving rice with wraps is a suggested option but I substituted a slaw mixture from a package of Asian Chopped Salad Mix found in produce. The recipe makes 7-8 individual lettuce wraps. I was quite happy our local grocery store carried live lettuce or butter lettuce leaves perfect for the wraps. The wraps were just DELICIOUS!
Ingredients:

• 3/4 lb. sirloin
• Butter lettuce leaves
• 1 teaspoon sesame oil
• 3/4 cup sweet onion, diced
• 3/4 cup sweet mini red bell pepper
• 2 garlic cloves, minced
• 1/4 cup low sodium soy sauce
• 1/4 cup honey
• 1 tablespoon Worcestershire sauce
• 1 teaspoon freshly grated ginger or 1/2 teaspoon dried ginger
• Dash red pepper flakes
• 1/3 cup orange juice
• 1 heaping teaspoon cornstarch
• 2 cups from a package of Asian Chopped Salad Mix (produce section) 

Directions:

• Place the package of steak in the freezer for 20 minutes. Remove and slice meat in thin strips across the grain.
• In a bowl whisk soy sauce, honey, Worcestershire, ginger, pepper flakes, orange juice, and cornstarch. Set aside.
• Chop peppers and onions, mince garlic.
• In a frypan heat, sesame oil and add in meat strips, onions, peppers, and garlic. Stir fry until meat is cooked but still a little red. You don't want to overcook the meat. 
• Remove meat, onions peppers, and garlic from the pan and set aside. Wipe pan clean. Add in soy sauce, honey, Worcestershire sauce pepper flakes orange juice, and cornstarch. Cook on low until thickened. Add meat mixture back in and mix well.
• To serve, add 2 cups slaw mix to meat mixture and place a scoopful in lettuce leaves.
• In the chopped salad mixture there are small tortilla strips. I added some to the lettuce wraps on top for an extra crunch.  
  
  
  
  
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