Recipe: Asian Beef and Broccoli Lettuce Wraps (using round steak)

ASIAN BEEF AND BROCCOLI LETTUCE WRAPS

1 pound top round steak, cut 1 inch thick*
1/4 cup prepared stir-fry sauce
4 cups fresh stir-fry vegetable mixture (broccoli, carrots, sugar snap peas)
2 teaspoons vegetable oil
2 tablespoons prepared stir-fry sauce
1 tablespoon cornstarch dissolved in 2 tablespoons orange juice
8 Boston or red leaf lettuce leaves

Cut beef steak lengthwise in half, then crosswise into 1/4-inch thick strips. Place beef and 1/4 cup stir-fry sauce in medium bowl; toss to coat. Cover and marinate in refrigerator 30 minutes.

Combine vegetable mixture and 1/2 cup water in large nonstick skillet; bring to boil. Reduce heat to medium; cover and cook 4 to 6 minutes or until vegetables are crisp-tender. Drain vegetables; set aside.

Drain beef, discard marinade. Heat oil in same skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 1/2 to 2 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet. Repeat with remaining beef.

Combine vegetables and beef in skillet. Stir in 2 tablespoons stir-fry sauce and cornstarch mixture; cook and stir over medium-low heat 1 to 2 minutes or until thickened and bubbly.

Serve with lettuce leaves for wrapping.

*One pound beef round tip steaks, cut 1/8 to 1/4 inch thick, may be substituted for top round steak. Stack steaks; cut lengthwise in half, then cut crosswise into 1-inch wide strips.

Makes 4 servings
Source: Wisconsin Beef Council, Inc.