Beef Lettuce Wraps
40 Minutes
3-4 SERVINGS
INGREDIENTS
Beef- Sadia Beef Rump Cap
- 1 small ripe pear (grated)
- 1 garlic clove (minced)
- 2 Tbsp soy sauce
- 1 tsp red pepper flakes
- 1 Tbsp light brown sugar
- 1 Tbsp sesame oil
- 500g Sadia Beef Rump Cap
- 1 Tbsp cooking oil
- Salt to taste
- Butter lettuce (washed and dried)
METHOD
- Keep the Sadia Beef Rump Cap sealed and thaw it in the chiller for 24 hours before use. Portion out 500g and slice into 1-inch steaks, then cut into strips for stir-frying.
- Season the sliced beef with the marinade ingredients in a bowl or tray, then let it rest for 30 minutes.
- Heat oil in a large pan over medium-high heat and add in marinated beef. Stir-fry for 1-2 minutes and season lightly with salt. Avoid overcooking.
- Divide the beef among the lettuce leaves and sprinkle with carrot and cucumber strips, if desired. Serve immediately.
Sadia Beef Rump Cap Aged (Picanha)
100% Quality Beef
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