1 pound beef sirloin, cut into 1/2 inch wide strips
1 teaspoon EVOO
8 ounces sugar snap peas, strings removed
2 cups shredded radicchio
2 cups mung bean sprouts
2 tablesppons rice vinegar
12 Boston lettuce leaves
Instructions
In a large bowl, whisk together the soy sauce, sesame oil, and ginger. Add the beef and toss to coat.
In a large nonstick skillet, heat the olive oil over medium-high heat. Add half the beef and cook until browned, about 1 minutes on each side. With a slotted spoon, transfer to a large bowl. Repeat with teh remaining beef.
In a small pan of boiling water, cook the snap peas for 30 seconds. Drain, rinse under cold water, and drain again.
Transfer the snap peas to the bowl with beef. Add the radicchio, sprouts, and vinegar and toss well. Divide mixture evenly among the lettuce leaves.
Originally Submitted
2/26/2011
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