Asian Beef Lettuce Wraps
Ingredients:
- 1 lb. thinly sliced beef (any good quality tender cut)
- 2 cups quinoa (cooked)
- 2 hearts romaine or 1 head butter lettuce (leaves separated)
- ½ cup shredded carrots
- ¼ cup thinly sliced green onions
- 1 Tbls sesame seeds
- 1 can water chestnuts (sliced)
- 2 tbls. peanut oil
- ¾ cup Keli’s Pineapple Luau Teriyaki Marinade
Directions:
- Prep the meat, cut thinly as possible against the grain
- Put meat in large baggie, add the marinade and mix well, reserve a little for the end. Refrigerate for at least 1 hour up to overnight.
- Heat oil in large fry pan over medium to high heat.
- Add beef strips to hot oil a few at a time. Cook until crispy on the edges. Remove from skillet and drain on plate with paper towel to absorb excess oil.
- To assemble lettuce wraps; spoon a little quinoa into each lettuce leaf. Top with a few beef strips, carrots, green onions, water chestnuts, and a sprinkle of sesame seeds.
- Heat reserved marinade and drizzle over top.
Serves: 6
