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Shredded Beef & Almonds In Lettuce Cups

Flavors.of.Asia's picture
  Beef round eye steak/Flank steak / other beef 1 Pound, partially frozen
  Dried shiitake mushrooms 3 Medium
  Miso paste 1 Ounce (1 Heaping Tablespoon, Red Variety)
  Vegetable oil 1⁄3 Cup (5.33 tbs)
  Minced bamboo shoots 1⁄3 Cup (5.33 tbs)
  Minced water chestnuts 1⁄3 Cup (5.33 tbs)
  Green onions 6 Small, slivered
  Slivered toasted blanched almonds 1⁄3 Cup (5.33 tbs)
  Cornstarch 1⁄2 Teaspoon, mixed with 2 tablespoons water
  Water 2 Tablespoon (For Mixing Cornstarch)
  Bibb lettuce leaves 12 (Fresh)
For marinade
  Medium chinese soy sauce/Japanese soy sauce 3 Tablespoon
  Cornstarch 2 Teaspoon
  Dry white wine 1 Tablespoon
  Sesame seed oil 1 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Finely minced gingerroot 1 Teaspoon (Fresh)
  Garlic clove 1 Large, finely minced
  Water 1 Tablespoon
For crispy fried rice sticks
  Dried rice sticks 1⁄2 Bunch (50 gm) (Thin, About 1/16-Inch-Thick)
  Rice sticks 1⁄2 Bunch (50 gm) (Thin, About 1/16-Inch-Thick)
  Peanut oil/Vegetable oil 6 Cup (96 tbs) (For Deep Frying)

Prepare Marinade.
With a cleaver or other large sharp knife, slice beef across grain in thin slices.
Stack several slices and cut in matchstick shreds about 2-inches long.
Repeat with remaining slices.
Combine Marinade and beef until beef is coated.
Cover and refrigerate at least 2 hours or up to 12 hours.
Remove beef from refrigerator 30 minutes before cooking.
In a medium-size bowl, cover mushrooms with warm water.
Soak 30 minutes or until needed.
Prepare Crispy Fried Rice Sticks.
Squeeze mushrooms dry; cut off and discard tough stems.
Cut mushrooms in thin shreds.
In a small bowl, thin miso paste with water.
Heat a wok or large skillet over high heat.
Add 1/2 of oil.
When oil is hot, add mushrooms, bamboo shoots, water chestnuts, green onions, gingerroot and garlic.
Stir-fry 1 minute.
Remove vegetable mixture to a platter.Wipe wok clean and dry with paper towels; reheat over high heat.
Add remaining oil.
When oil is almost to smoking point, add beef.
Stir-fry 30 seconds.
Add thinned miso paste.
Continue stir-frying until beef is no longer pink and excess moisture has evaporated.
Add vegetable mixture and almonds to beef; combine well.
If a glaze is needed, reduce heat sightly.
Make a well in center of meat mixture; pour in cornstarch and water.
Cook, stirring constantly, 30 seconds or until thickened; combine with beef mixture.
Remove to a platter.
Spoon beef mixture into lettuce cups.
Sprinkle with Crispy Fried Rice Sticks.
Marinade: In a medium-size bowl, combine all ingredients.

Recipe Summary

Difficulty Level: 
Bit Difficult
Main Dish
Stir Fried

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Average: 4.3 (18 votes)
Shredded Beef & Almonds In Lettuce Cups Recipe