Pasadena Star News/August 18 2004

Asian Beef and Broccoli Lettuce Wraps
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A 266 N/A 7gm 816mg 21gm 32gm 61mg


INGREDIENTS:
1 pound top round steak, cut 1 inch thick 4 cups fresh stir-fry vegetable mixture (broccoli, carrots, sugar snap peas) 2 teaspoons vegetable oil
8 Boston or red leaf lettuce leaves FOR THE SAUCE: 2 tablespoons hoisin sauce 2 tablespoons orange juice
2 tablespoons rice vinegar 2 tablespoons soy sauce 2 teaspoons cornstarch



1 TO MAKE THE SAUCE: Combine hoisin suace, orange juice, rice vinegar and soy sauce in small bowl. Stir in cornstarch; set aside.
2 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.
3 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.
4 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.
5 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.
6 NOTE: One pound beef round top steaks, cut 1/8 to 1/4 inch thick, may be substitued for top round steak. Stack steaks; cut lengthwise in half, then cut crosswise into 1-inch wide strips.

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