Spicy beef lettuce cups
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | ounces | Boneless sirloin, trimmed |
| 2 | tablespoons | Light soy sauce |
| 1 | tablespoon | Dry sherry |
| 1 | Piece ginger root, peeled, grated (1/2\") | |
| 1 | Garlic clove, crushed | |
| 2 | pinches | Five Spice Powder |
| 1 | teaspoon | Chili sauce |
| 2 | tablespoons | Corn oil |
| 6 | Green onions, sliced diagonally | |
| 1 | small | Red bell pepper, seeded, diced |
| ½ | teaspoon | Cornstarch |
| 1 | teaspoon | Water |
| 8 | Crisp lettuce cups, chilled | |
| Fresh parsley sprigs (opt) | ||
Directions
Cut steak in very thin slivers and place in a bowl.
Add soy sauce, sherry, ginger, garlic, Five Spice Powder and refrigerate 1 hour, stirring occasionally. Heat oil in a skillet or wok. Add onions and red pepper; stir-fry 1 minute.
Add beef mixture to onion mixture and stir-fry 2-3 minutes. In a custard cup, blend cornstarch and water until smooth; add to beef mixture. Cook 1 minute, stirring constantly. Spoon beef mixture into lettuce cups. Garnish with parsley sprigs, if desired.