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