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Spicy Beef Lettuce Cups

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Submitted by johnwoodbrook

YIELD

4 servings

PREP

10 min

COOK

10 min

READY

30 min

Ingredients

12 346.8
OUNCES ML/G BEEF, SIRLOIN STEAK
boneless, trimmed
2 3E+1
TABLESPOONS ML SOY SAUCE, LIGHT
1 15
TABLESPOON ML SHERRY
dry
1 1
PIECE PIECE GINGER ROOT
peeled, grated (1/2") *
1 1
EACH EACH GARLIC CLOVES
crushed
2 2
1 5
TEASPOON ML CHILI SAUCE
2 3E+1
TABLESPOONS ML CORN OIL
6 6
EACH EACH SCALLIONS, SPRING OR GREEN ONIONS
sliced diagonally
1 1
SMALL SMALL SWEET RED BELL PEPPERS
seeded,, diced
½ 2.5
TEASPOON ML CORNSTARCH
1 5
TEASPOON ML WATER
8 8
EACH EACH LETTUCE CUPS
crisp, chilled *
1 1
X X PARSLEY SPRIGS
fresh, optional *

Directions

Cut steak in very thin slivers and place in a bowl.

Add soy sauce, sherry, ginger, garlic, five spice powder and refrigerate 1 hour, stirring occasionally.

Heat oil in a skillet or wok.

Add onions and red pepper; stir-fry 1 minute.

Add beef mixture to onion mixture and stir-fry 2 to 3 minutes.

In a custard cup, blend cornstarch and water until smooth; add to beef mixture.

Cook 1 minute, stirring constantly.

Spoon beef mixture into lettuce cups.

Garnish with parsley sprigs, if desired.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 149g (5.3 oz)
Amount per Serving
Calories 230 45% from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 46mg 15%
Sodium 397mg 17%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 5%
Sugars g
Protein 52g
Vitamin A 16% Vitamin C 48%
Calcium 4% Iron 12%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 

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