For a while now I’ve been hearing a lot about lettuce wraps or cups. I haven’t tried either, but after taking a look at them I figured they wouldn’t be that hard to make! And you know what? They aren’t! This recipe is a fabulous, healthy meal in one that you can whip up quickly (after you marinate) and enjoy in no time. Pop the marinate in the fridge in the morning and in 20 minutes or so you’ve got dinner that night! How easy is that?
What You’ll Need:
2 garlic cloves, minced
1 teaspoon of red pepper flakes
1 tablespoon of fresh ginger, peeled and chopped fine
2 scallions chopped
Freshly ground black pepper
1 pound of flank steak, cut into strips
1 tablespoon of sesame oil
1/3 cup of low sodium soy sauce
2/3 cup of cold water
1 bell pepper, cut into strips
1 large portabella mushrooms cap, cut in half and then into strips
Romaine or bib lettuce leaves
Cooked brown rice
First you want to get the meat marinating. I like to do this in a canning jar:
First add garlic, red pepper flakes, ginger, scallions and black pepper to the bottom of the jar.
Next add steak strips and cover with water, soy sauce and add the sesame oil. (Note: You really want to make sure you use a low sodium soy sauce or this will be so salty you won’t want to eat it!)
Give the jar a shake and place in the fridge for at least four hours. Give it a shake now and then to mix things up, or ignore it entirely. It can be done either way.
When you’re ready to make the wraps make sure you make your rice and have it ready to go first. Depending on the variety of brown rice that you choose it might take 20 minutes, or even up to 50 minutes to cook.
Add the mushrooms and bell peppers to the bottom of a large skillet:
Next pour in the marinade mixture from the glass jar:
Cook until the marinade is absorbed, the vegetables are tender and the meat is done:
Once your filling is done it’s time to make your wrap!
First you need a piece of lettuce:
I used romaine. You might have to break the spine a bit to get it to roll as well depending on the leaf.
Next add 1/4-1/3 cup of brown rice to the middle of each leaf:
And then add a bit of filling and begin the rolling process:
I like to secure one side first and then bring the other side over. It makes it easier than trying to roll it all at once. So roll one side and secure it with a toothpick. This helps hold it in place while you roll the other side.
Bring the other side over and hold. Remove toothpick and stick it through the entire roll:
This makes 4-5 rolls.
Notes: You could use chicken, shrimp, etc. Or you could even just load it up with vegetables for a vegetarian option.