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Categories:
cornstarch vegetable oil red pepper green onion water chestnuts orange juice concentrate hoisin sauce rice vinegar soy sauce cornstarch carrot cucumber peanuts Peanut Sauce
Viewed: 73 - Published at: 5 years agoIngredients
- 1 12 lbs boneless beef top sirloin steaks
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 38 teaspoon crushed red pepper flakes
- 12 cup green onion, thinly sliced
- 8 ounces water chestnuts, drained and diced
- 2 heads green leaf lettuce
- 3 tablespoons frozen orange juice concentrate, thawed
- 3 tablespoons hoisin sauce
- 3 tablespoons rice vinegar
- 3 tablespoons soy sauce
- 1 tablespoon cornstarch
- shredded carrot
- diced cucumber
- salted peanuts
- peanut sauce (optional)
Method
- Cut steak into 1/8" thick strips and place in a medium bowl.
- Add 1 T. cornstarch and toss to coat the beef with the starch.
- Set aside.
- Wash lettuce and separate into individual leaves; set aside.
- Make orange sauce:.
- Combine orange juice concentrate, hoisin sauce, rice vinegar, soy sauce and 1 T cornstarch in a small bowl.
- Whisk together and set aside.
- Heat oil in a large wok or skillet.
- Add red pepper flakes.
- Add half of the beef and stir fry until brown on all sides, about 1-2 minutes.
- DO NOT OVERCOOK.
- Remove from wok and set aside.
- Stir fry remaining half of beef.
- Return first half of beef to wok and add orange sauce, green onions and water chestnuts.
- Cook until sauce is thick and bubbly.
- To Serve immediately:.
- Place a small amount of beef mixture on a lettuce leaf.
- Top with garnishes of choice.
- Fold sides in and enjoy.
- To Freeze:.
- Remove from heat and allow to cool.
- Freeze in a large ziploc bag.
- To serve: Thaw in fridge.
- Reheat in a skillet on low until just warmed through - DO NOT OVERCOOK or the meat will be tough.
- Place a small amount of mixture on a lettuce leaf, add garnishes of choice, roll up and eat!
