Spicy Beef & Lettuce Rolls

Spicy Beef & Lettuce Rolls

Beef and vegetable filled lettuce leaves, paired with a gingery mushroom and noodle soup, result in a low-calorie meal.

Recipe from Family Circle
SERVINGS
6
PREP TIME
20 mins

Spicy Beef & Lettuce Rolls

Beef and vegetable filled lettuce leaves, paired with a gingery mushroom and noodle soup, result in a low-calorie meal.

Recipe from Family Circle
Recipe from Family Circle
Ingredients
  • 1/2  cup reduced-sodium soy sauce
  • 2   tablespoons sugar
  • 2   tablespoons rice vinegar
  • 4   clove garlic, finely chopped
  • 4   teaspoons dark Asian sesame oil
  • 1/4  teaspoon red-pepper flakes
  • 1 1/2  pounds top-round steak (1-1/2 inches thick)
  • 1   head Boston or leaf lettuce, cored
  • 1   bunch scallions, trimmed
  • 1 1/2  cups bean sprouts
  • 2   sweet red peppers, thinly sliced
  •  Mushroom Soup (see recipe)
Asian Mushroom Soup
  • 6   cups reduced-sodium beef broth
  • 3   cups cooked noodles
  • 1 1/2  cups sliced mushrooms
  • 6   tablespoons chopped scallions
  • 1/4  teaspoon ginger
  • 1   pinch cayenne

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Directions
1. 
In large glass dish, combine soy, sugar, vinegar, garlic, oil and pepper flakes. Slice beef into 2-inch-wide strips. Add beef to dish. Cover; refrigerate 1 hour or up to 12 hours.
2. 
Cut scallions in 2-inch pieces; thinly slice lengthwise. Separate lettuce leaves. Place scallions, sprouts, peppers and lettuce in separate serving bowls.
3. 
Heat oven to broil. Transfer beef to broiler-pan rack; pour marinade into small saucepan and boil 3 minutes. Let cool; reserve to serve with beef.
4. 
Broil beef 4 inches from heat for 3 minutes. Turn beef over. Broil until desired doneness, 2 to 3 minutes.
5. 
Let beef stand 10 minutes. Thinly slice on diagonal. Arrange on plate. To make rolls, arrange few pieces of beef and each vegetable on lettuce; drizzle with reserved marinade. Roll up, tucking in ends. Serve with soup. Makes 6 servings.
Asian Mushroom Soup
1. 
In large glass dish, combine soy, sugar, vinegar, garlic, oil and pepper flakes. Slice beef into 2-inch-wide strips. Add beef to dish. Cover; refrigerate 1 hour or up to 12 hours.
2. 
Cut scallions in 2-inch pieces; thinly slice lengthwise. Separate lettuce leaves. Place scallions, sprouts, peppers and lettuce in separate serving bowls.
3. 
Heat oven to broil. Transfer beef to broiler-pan rack; pour marinade into small saucepan and boil 3 minutes. Let cool; reserve to serve with beef.
4. 
Broil beef 4 inches from heat for 3 minutes. Turn beef over. Broil until desired doneness, 2 to 3 minutes.
5. 
Let beef stand 10 minutes. Thinly slice on diagonal. Arrange on plate. To make rolls, arrange few pieces of beef and each vegetable on lettuce; drizzle with reserved marinade. Roll up, tucking in ends. Serve with soup. Makes 6 servings.

nutrition information

Per Serving: cal. (kcal) 225, Fat, total (g) 7, chol. (mg) 71, sat. fat (g) 2, carb. (g) 11, fiber (g) 2, pro. (g) 28, sodium (mg) 1257, Percent Daily Values are based on a 2,000 calorie diet
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