Spicy Beef Lettuce Wraps

Ingredients

450 g beef top sirloin grilling steaks – Sliced leftover steak, roasted beef, or flank steak works well here!  If you have leftover chicken on hand – use that!   TIP: When slicing grilled flank steak, make sure to cut across the natural grain in the meat – otherwise you will be chewing for days! Video below*

1/4 tsp (1 mL) each salt and pepper

3 tbsp (45 mL) lime juice

2 tbsp (30 mL) canola or olive oil

2 tsp (10 mL) chili garlic sauce – Siracha Sauce is a common type of chili-garlic sauce and can be found in most grocery stores (look for the large reddish-orange bottle with the green cap in the Asian/International isle!).  I have a bottle at home and use it to add flavour to everything from macaroni and cheese (trust me, it works), spaghetti sauce, soups, etc! If preparing this dish for kids – go easy on this sauce, or leave it out entirely!

1 tsp (5 mL) grated fresh ginger – Ginger can be stored in the freezer whole, and grated while still frozen. This is the technique I use because I never use my ginger fast enough. You can also break off knobs of the ginger at the grocery store – only buy what you need!

1 tsp (5 mL) liquid honey

1 tsp (5 mL) sodium-reduced soy sauce

1 tsp (5 mL) sesame oil – If I don’t have sesame oil on hand – I use peanut oil and add sesame seeds.

1 sweet red pepper, thinly sliced

1 cup (250 mL) julienned carrot, and cucumber

2 green onions, thinly sliced

12 large lettuce leaves, (leaf, iceberg, romaine or Boston lettuces all work here)

Directions

Sprinkle steak with pinch each of the salt and pepper.

If using raw steak: Place on greased grill over medium-high heat; close lid and grill, turning once, until medium-rare, about 6 minutes. Let stand for 5 minutes before slicing.

Meanwhile, in bowl, whisk together lime juice, canola oil, chili garlic sauce, ginger, honey, soy sauce, sesame oil and remaining salt and pepper. Stir in red pepper, carrot, cucumber and green onions.

Divide among four 2-cup airtight containers; top with sliced steak. (Make-ahead: Refrigerate for up to 24 hours.)

To serve, toss vegetables with steak; wrap in lettuce. Use the same technique as you would while folding a tortilla for a fajita or wrap.

 *Slicing Flank Steak