Steak Lettuce Wraps
by: Michelle @ dohdums.wordpress.com
<ahem, no picture for this because we dove in and ate and I forgot again. Bad Michelle. I’m going to have to start leaving the camera downstairs by the kitchen table! Next time I’ll be better..>
- 2 medium sized steaks cut into strips
- 2 cups of carrots, peppers, onions and whatever other veggies you want, cut into strips
- bean sprouts
- cripsy Asian noodles
- whole peanuts, toasted in a dry pan or roasted in the oven (careful – they burn quickly!)
- head of lettuce (bibb works great but head lettuce works well too and is much less expensive. We’ve even done this with hearts of romaine and made lettuce “boats”)
- hoisin sauce
- teryaki sauce
- Heat skillet and add a touch of oil. Fry steak strips with a squirt of teryaki and hoisin sauce until cooked through and remove from pan.
- Add a touch more oil if necessary and stir fry vegetables until cooked but still crunchy.
- Toss in cooked steak and any juices. Throw bean sprouts on top and toss in the peanuts. Stir to combine, taste to see if it needs more hoisin or teryaki (sometimes we add a bit of soy). Empty pan into a big serving bowl.
- Separate the lettuce leaves into whole pieces (as best you can, it takes some practice, but if you get smaller pieces, don’t worry about it).
- To eat – take a lettuce leaf, put a little dab of hoisin or teryaki sauce in the bottom, add a scoop of the steak and veggie mixture and top with some crispy noodles. Roll it up as best you can and shove it in your mouth!