Recipe Source: www.riceinfo.com
1/2 lb | trimmed boneless beef sirloin, cut into strips | 250 g |
2 tsp | cornstarch | 10 mL |
1 tbsp | olive oil | 15 mL |
1/2 | onion, sliced | 1/2 |
2 | cloves garlic, minced | 2 |
2 tsp | freshly grated ginger | 10 mL |
1/2 tsp | red chili flakes | 2 mL |
2 tbsp | soy sauce | 30 mL |
2 tbsp | rice vinegar | 30 mL |
1/2 | red pepper, thinly sliced | 1/2 |
1/2 | mango, peeled and thinly sliced | 1/2 |
1 cup | cooked, U.S. long grain white rice | 250 mL |
6 to 8 | Boston lettuce leaves | 6 to 8 |
Fresh cilantro sprigs or slivered green onions |
In a medium sized bowl, toss beef strips with cornstarch until well coated.
In large a skillet, heat oil over medium-high heat. Add beef and sear on all sides, about 2 minutes. Transfer to a plate; set aside. In same skillet, add onion, cooking until golden, about 10 minutes. Stir in garlic, ginger, red chili flakes, soy sauce and vinegar; cook, stirring until fragrant, about 1 minute. Add red pepper, mango and beef. Cook, until sauce thickens enough to coat beef, about 5 minutes.
To serve: Spoon rice into a lettuce leaf and top with some of the beef mixture. Top with fresh cilantro or green onions if desired.
PER SERVING (about 3 to 4 wraps): about 400 cal, 26 g
pro, 14 g total fat (4 g sat fat), 42 g carb, 5 g fibre, 55 mg chol,
530 mg sodium, 6 mcg zinc, 3 mcg B12. %RDI: iron 25%, calcium 6%,
vit A 90%, vit C 130%, zinc 35%, B12 50%
Source: www.riceinfo.com
*Use GF soy sauce.