Spicy beef in lettuce cups

Yield: 4 Servings

Measure Ingredient
¾ pounds Beef top round steak
⅓ cup Orange juice
2 tablespoons Hoisin sauce
2 tablespoons Reduced-sodium soy sauce
2 tablespoons Rice vinegar
1 teaspoon Cornstarch
1 teaspoon Vegetable oil
1 tablespoon Grated; peeled gingerroot
¼ teaspoon Crushed red pepper
8 ounces Shredded cabbage; for coleslaw (one bag)
5 ounces Carrots; (1 3/4 cups shredded)
3 \N Green onions; cut in 1/4\" pieces
4 mediums Boston lettuce leaves

1. With sharp knife, trim all fat from round steak. Cut round steak lengthwise in half, then cut each half crosswise into ⅛-inch-thick slices.

2. In small bowl, combine orange juice, hoisin sauce, soy sauce, vinegar, and cornstarch.

3. In nonstick 12-inch skillet over medium-high heat, heat vegetable oil.

Add ginger and crushed red pepper and cook 20 seconds; add beef and cook 2 minutes or until beef just loses its pink color. Transfer beef to bowl; keep warm. Add orange-juice mixture, cabbage, carrots, and half the green onions to skillet and cook, stirring constantly, until sauce thickens slightly, about 1 minute. Return beef to skillet; heat through.

4. Spoon beef mixture into the lettuce leaves. Sprinkle with remaining green onions.

Each serving: About 185 calories, 22 g protein, 15 g carbohydrate, 5 g total fat (1 g saturated), 49 mg cholesterol, 535 mg sodium.

Copyright © 1995 The Hearst Corporation; all rights reserved Notes: Serve this dish with Orange-Cilantro Rice (About Rice). Work Time: 15 minutes; Total Time: 20 to 25 minutes.

Buster for McRecipe by Pat Hanneman (kitpath) feb98 Recipe by: Homearts Recipe Archive Posted to MC-Recipe Digest by KitPATh <phannema@...> on Feb 26, 1998

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