Leftover rice paired with an Asian-inspired filling and enveloped in a crispy lettuce leaf offers a fun and light-hearted approach to eating – no utensils required. A healthy and satiating dinner for two, these wraps are as fun to assemble as they are to eat.
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.
1/2 lb trimmed boneless beef sirloin, cut into strips 2 tspcornstarch 1 tbsp olive oil 1/2 onion, sliced 2 cloves garlic, minced 2 tsp freshly grated ginger 1/2 tsp red chili flakes 2 tbsp soy sauce 2 tbsp rice vinegar 1/2 red pepper, thinly sliced 1/2 mango, peeled and thinly sliced 1 cup cooked, U.S. long grain white rice 6 to 8 Boston lettuce leaves Fresh cilantro sprigs or slivered green onions
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%