savory beef steak lettuce cups with grilled pineapple reslish
- 1 beef Flat Iron Steaks, about 1 1/2 pounds
- 3/4 cup sliced green onions, divided
- 1/3 cup reduced-sodium soy sauce
- 1/4 cup fresh orange juice
- 1 teaspoon grated orange peel
- 1 teaspoon hoisin sauce
- 1/2 teaspoon minced garlic
- 1/4 teaspoon crushed red pepper
- 4 slices fresh pineapple, grilled (1/4 inch thick)
- 1 cup white beech mushrooms
- 1/3 cup thinly sliced red bell pepper
- 1/3 cup shredded carrots
- 1/4 cup chopped fresh cilantro leaves
- 1/4 cup thinly sliced pickled ginger
- 3 teaspoons olive oil, divided
- 12 to 18 large lettuce leaves, such as Bibb, leaf or iceberg
- To prepare Wowee Sauce, combine 1/2 cup green onions, soy sauce, orange juice, orange peel, hoisin sauce, garlic and crushed red pepper in small bowl; mixing well. Reserve 1/2 cup sauce to use as marinade. Cover remaining sauce; set aside.
- Cut beef steak lengthwise in 1/2-inch strips, then across the grain to make 1/2-inch pieces. Place beef and 1/2 cup reserved marinade in food-safe plastic bag; turn to coat steak evenly. Close bag securely and marinate in refrigerator 30 minutes.
- Meanwhile, cut grilled pineapple into 1/4-inch pieces. Combine pineapple, mushrooms, bell pepper, carrots, cilantro, ginger and remaining 1/4 cup green onions in medium bowl. Cover and refrigerate until ready to use.
- Remove steak from marinade; discard marinade. Pat beef dry with paper towel. Heat 1 teaspoon oil in large nonstick skillet over medium-high heat until hot. Add one third of beef; stir-fry 2 to 3 minutes or until outside surface of beef is no longer pink. Remove beef; keep warm. Repeat twice with remaining oil and beef, wiping out skillet between batches.
- Divide beef among lettuce leaves. Top with pineapple mixture. Spoon 1 teaspoon remaining sauce mixture over vegetables in each lettuce leaf. Wrap lettuce leaves around filling. Serve with remaining sauce.
Nutrition information per serving: 429 calories; 21 g fat (8 g saturated fat; 9 g monounsaturated fat); 118 mg cholesterol; 424 mg sodium; 22 g carbohydrate; 3.3 g fiber; 38 g protein; 6.8 mg niacin; 0.7 mg vitamin B6; 8.4 mcg vitamin B12; 5.0 mg iron; 55.4 mcg selenium; 13.1 mg zinc; 165.5 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline; and a good source of fiber.