Friday, April 16, 2010

Skirt Steak Lettuce Wraps

These wraps could be prepared with marinated chicken, pork, steak, tofu, or even seafood. They are light yet very satisfying. I love the Soy Vey marinades. They are all delicious and I used the hoisin one with this dish, but any hoisin marinade would probably work. I like to put all the dishes on the table and let each person make their own wraps.

1 head of Bibb lettuce
1 skirt steak
1 bottle of Soy Vey hoisin- garlic marinade
1 red pepper, cut into strips
snow peas
1 tsp sesame oil
sesame seeds
1 tbsp butter
1 cup brown rice, cooked
Momokufu ginger scallion sauce - recipe follows

Marinade the steak in the hoisin marinade for 6 hours or overnight. Grill steak about 4 minutes per side (or until done to your liking). In a saute pan, melt butter, add red pepper strips and snow peas. Saute about 5-10 minutes, then add sprinkling of sesame seeds and sesame oil. Continue to cook another couple minutes then set aside.

Slice steak into strips. Carefully remove lettuce leaves and wash, making sure you keep each lettuce piece whole.

Layer lettuce leaf, rice, steak, vegetable mixture and ginger-scallion sauce. Enjoy and then repeat!

Ginger Scallion Sauce- Momofuku recipe

Makes about 3 cups Mix together the scallions, ginger, oil, soy, vinegar, and salt in a bowl. Taste and check for salt, adding more if needed. Though it's best after 15 or 20 minutes of sitting, ginger scallion sauce is good from the minute it's stirred together up to a day or two in the fridge. Use as directed, or apply as needed.

2½ cups thinly sliced scallions (greens and whites; from 1 to 2 large bunches)

½ cup finely minced peeled fresh ginger

¼ cup grapeseed or other neutral oil

1½ teaspoons soy sauce, preferably usukuchi (light soy sauce), found in Asian markets

¾ teaspoon sherry vinegar

¾ teaspoon kosher salt, or more to taste

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