Title: Spicy Beef in Lettuce Cups
Categories: Beef, Salad, Mcrecipe
Yield: 4 Servings

3/4 lb Beef top round steak
1/3 c Orange juice
2 tb Hoisin sauce
2 tb Reduced-sodium soy sauce
2 tb Rice vinegar
1 ts Cornstarch
1 ts Vegetable oil
1 tb Grated; peeled gingerroot
1/4 ts Crushed red pepper
8 oz Shredded cabbage; for
-coleslaw (one bag)
5 oz Carrots; (1 3/4 cups
-shredded)
3 Green onions; cut in 1/4"
-pieces
4 md Boston lettuce leaves

1. With sharp knife, trim all fat from round steak. Cut round steak
lengthwise in half, then cut each half crosswise into 1/8-inch-thick
slices.

2. In small bowl, combine orange juice, hoisin sauce, soy sauce, vinegar,
and cornstarch.

3. In nonstick 12-inch skillet over medium-high heat, heat vegetable oil.
Add ginger and crushed red pepper and cook 20 seconds; add beef and cook 2
minutes or until beef just loses its pink color. Transfer beef to bowl;
keep warm. Add orange-juice mixture, cabbage, carrots, and half the green
onions to skillet and cook, stirring constantly, until sauce thickens
slightly, about 1 minute. Return beef to skillet; heat through.

4. Spoon beef mixture into the lettuce leaves. Sprinkle with remaining
green onions.

Each serving: About 185 calories, 22 g protein, 15 g carbohydrate, 5 g
total fat (1 g saturated), 49 mg cholesterol, 535 mg sodium.

Copyright © 1995 The Hearst Corporation; all rights reserved

Notes: Serve this dish with Orange-Cilantro Rice (About Rice). Work Time:
15 minutes; Total Time: 20 to 25 minutes.

Buster for McRecipe by Pat Hanneman (kitpath) feb98

Recipe by: Homearts Recipe Archive

Posted to MC-Recipe Digest by KitPATh on Feb 26,
1998