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Try this healthy meat recipe with an Asian flair! Just wrap your beef mixture in a leaf of lettuce and enjoy!

Source: Better Homes and Gardens

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Recipe Summary test

prep:
20 mins
freeze:
30 mins
marinate:
4 hrs
cook:
7 mins
total:
4 hrs 57 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Trim fat from beef. For easy slicing, wrap and freeze beef 30 to 45 minutes or until firm. Thinly slice beef across grain; place slices in self-sealing plastic bag. In a second self-sealing bag combine sweet pepper, zucchini, and onion.

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  • For marinade, in bowl combine ginger beer, soy sauce, and garlic. Divide marinade between beef and vegetables. Seal bags; turn to coat each. Refrigerate 4 to 6 hours, turning bags occasionally. Drain marinades into bowl. Stir in cornstarch; set aside.

  • Heat oil in large nonstick wok or extra-large nonstick skillet over medium-high heat. Add ginger; stir-fry 15 seconds. Add vegetables; stir-fry 3 to 5 minutes or until crisp-tender. Remove vegetables. Add half the beef to wok. Stir-fry 2 to 3 minutes or until beef is slightly pink in center. Remove beef. Repeat with remaining beef. Return all to wok, away from center. Stir marinade mixture; add to center of wok. Cook until bubbly. Toss beef and vegetables to coat. Remove from heat.

  • To serve, divide beef and vegetables among lettuce leaves, top with cilantro, and roll up. Makes 12 wraps (4 servings).

Nutrition Facts

258 calories; fat 11g; cholesterol 46mg; saturated fat 4g; carbohydrates 12g; mono fat 5g; poly fat 1g; insoluble fiber 2g; sugars 5g; protein 27g; vitamin a 3109.8IU; vitamin c 99.2mg; thiamin 0.2mg; riboflavin 0.3mg; niacin equivalents 7.9mg; vitamin b6 1mg; folate 104.8mcg; vitamin b12 1mcg; sodium 517mg; potassium 936mg; calcium 60.6mg; iron 3.8mg.
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