Spicy Asian Steak Lettuce Wraps Recipes

Steps:

• Wrap the steak in plastic and place it in the freezer while you put together the marinade. In a medium bowl, combine the soy sauce, sugar, beer, garlic, scallions, pepper, sesame oil, honey and Asian pear. Take the steak out of the freezer and slice it across the grain into 1/4-inch-thick strips. Stir the steak into the marinade and let it sit for 30 minutes, while you build a very hot fire or preheat a gas grill to its highest setting.
• When the grill is very hot, sear the steak until nicely caramelized, 2 or 3 minutes on each side. Work in batches to avoid crowding the meat. Serve the beef with condiments and make ssam (Korean-style wraps) by folding a piece of steak or two, some rice, vegetables and herbs inside a lettuce leaf.

Steps:

• In a shallow baking dish, whisk together oil and black sauce. Salt and pepper steaks then place in baking dish, turning to coat in sauce. Allow steaks to sit at room temperature, turning occasionally. Combine fish sauce, lime juice, chili sauce, brown sugar and cilantro, set aside. Wash and separate lettuce leave, arrange on a platter. Grill steaks until medium rare, three minutes per side over an extremely hot grill. Allow steaks to rest, then slice thinly against the grain. Serve atop lettuce leaves, with reserved sauce on the side for dipping. Wrap meat and a spoonful of sauce in a lettuce leaf.

Steps:

• Cover bean threads with boiling water and let stand for 5 minutes, or until softened.
• Drain, and rinse under cool water.
• Chop noodles.
• While bean threads soak, combine cilantro, soy sauce, chile paste and oil in a large bowl, stirring with a whisk.
• Add noodles and chicken to soy sauce mixture; toss well to coat.
• Spoon about 1/3 cup chicken mixture down center of each lettuce leaf, then roll up and enjoy!

Steps:

• Sprinkle chicken with pepper. In a large skillet or wok, stir-fry chicken in 1 tablespoon oil until no longer pink. Remove and set aside., Stir-fry onion and peppers in remaining oil for 5 minutes. Add the water chestnuts, mushrooms and garlic; stir-fry 2-3 minutes longer or until vegetables are crisp-tender. Add stir-fry sauce and soy sauce. Stir in chicken; heat through., Place 1/2 cup chicken mixture on each lettuce leaf; sprinkle each with 1-1/2 teaspoons peanuts and 1/4 teaspoon cilantro. Fold lettuce over filling.

Steps:

• Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.
• Heat a large skillet over medium-high heat. Cook and stir beef and cooking oil in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease; transfer beef to a bowl. Cook and stir onion in the same skillet used for beef until slightly tender, 5 to 10 minutes. Stir hoisin sauce, garlic, soy sauce, vinegar, ginger, and chile pepper sauce into onions. Add water chestnuts, green onions, sesame oil, and cooked beef; cook and stir until the onions just begin to wilt, about 2 minutes.
• Arrange lettuce leaves around the outer edge of a large serving platter and pile meat mixture in the center.