Mongolian Beef Lettuce Wraps w/ Asian Pear Slaw


  • 1 lb. thinly sliced beef (any good quality tender cut)
  • 2 tbls. peanut oil


  • ½ cup Keli’s Hawaiian Luau Teriyaki
  • 1 tbls toasted sesame seeds
  • 2 green onions (chopped)
  • ½ tsp. black pepper


  • Prep the meat, cut thinly as possible against the grain.
  • Mix together the marinade ingredients in bowl (reserve a little to glaze at the end)
  • Put meat in large baggie, add the marinade and mix well. 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 rice into each lettuce leaf. Top with a few slices of the Mongolian Beef strips. Garnish with sesame seeds, extra marinade glaze, and a spoon of Asian Pear Slaw. (see recipe)

Asian Pear Slaw

  • 1 cup red cabbage (thinly sliced)
  • ½ cup carrots (shredded)
  • ½ Asian Pear (diced)
  • ¼ cup Keli’s Sweet & Tangy Orange Sauce
  • ¼ cup rice wine vinegar
  • Prepare vegetables and pear and put in a bowl. Whisk together Sweet & Tangy Sauce and vinegar. * Top on lettuce wraps
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