- 2 Tbsp canola oil 30 mL
- 1 1/2 lbs rib-eye steak, trimmed, cut into very thin strips 750 g
- 2 Tbsp low-sodium soy sauce 30 mL
- 2 Tbsp garlic chili sauce 30 mL
- 1 Tbsp brown sugar 15 mL
- 3 cloves garlic, minced
- 1 Tbsp freshly grated ginger 15 mL
- 2 large red onions, thinly sliced
- 1 green pepper cut into 1/4 inch strips
- 1 head lettuce, separated into individual leaves
- 1. In large non-stick skillet, heat canola oil. Add beef strips and sauté over medium-high heat until just cooked through, about 3 to 5 minutes. Remove set aside.
- 2. In small bowl, combine soy sauce, garlic chili sauce, brown sugar, garlic and ginger. Mix well.
- 3. Toss onions into heated skillet and cook until onions are just tender, about 6 to 8 minutes. Add green pepper strips and beef back to pan and heat through, about 1 to 2 minutes.
- 4. To serve, roll up beef mixture in lettuce leaves.
1 cup (25 mL)
|Gras saturés||3.5 g|
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