About our recipe
Leftover rice paired with an Asian-inspired filling and enveloped in a crispy lettuce leaf offers a fun and lighthearted approach to eating—no utensils required. A healthy and satiating dinner for two, these wraps are as fun to assemble as they are to eat.
Serves: 1 - 2 People
Meal Time: 20 minutes
Ingredients
1/2 lb (250g)
Trimmed boneless beef sirloin, cut into strips
2 tsp (10mL)
Cornstarch
1 tbsp (15mL)
Olive oil
1/2
Onion, sliced
2
Cloves garlic, minced
2 tsp (10mL)
Freshly grated ginger
1/2 tsp (2mL)
Red chili flakes
2 tbsp (30mL)
Soy sauce
2 tbsp (30mL)
Rice vinegar
1/2
Red pepper, thinly sliced
1/2
Mango, peeled and thinly sliced
1 cup (250mL)
Cooked, Kokuho Rose® white rice
6 to 8
Boston lettuce leaves
Fresh cilantro sprigs or slivered green onions
Directions
Step
1
In a medium sized bowl, toss beef strips with cornstarch until well coated.
Step
2
In large a skillet, heat oil over medium-high heat. Add beef and sear on all sides, about 2 minutes. Transfer to a plate; set aside. In same skillet, add onion, cooking until golden, about 10 minutes. Stir in garlic, ginger, red chili flakes, soy sauce and vinegar; cook, stirring until fragrant, about 1 minute. Add red pepper, mango and beef. Cook, until sauce thickens enough to coat beef, about 5 minutes.
Notes
Spoon rice into a lettuce leaf and top with some of the beef mixture. Top with fresh cilantro or green onions if desired.