Beef and Pear Lettuce Wraps
Beef and Pear Lettuce Wraps
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  • 1/4 cup (60 ml) soy sauce
  • 3 tbsp (45 ml) water
  • 3 tbsp (45 ml) lime juice
  • 2 tbsp brown sugar
  • 2 tbsp (30 ml) hazelnut oil
  • 2 tsp (10 ml) sambal oelek (or to taste)
  • 2 garlic cloves, chopped
  • 1 lb (450 g) beef tenderloin
  • 2 tbsp (30 ml) olive oil
  • 12 Boston lettuce leaves
  • 1 Asian pear, halved, cored and thinly sliced
  • 2 tbsp roasted hazelnuts, roughly chopped
  • 1 green onion, chopped
  • Preparation
  • In a bowl, combine the soy sauce, water, lime juice, brown sugar, hazelnut oil, sambal oelek and garlic. Reserve 1/2 cup (125 ml) of the mixture for serving.
  • On a work surface, cut the tenderloin in half horizontally. Thinly slice both pieces, cutting against the grain of the meat.
  • In a bowl, combine the beef with the remaining marinade. Cover and refrigerate for 1 hour.
  • Drain the meat and reserve the marinade.
  • In a skillet over high heat, working in batches, quickly brown the beef in the olive oil. Lightly season with salt and pepper. Transfer to a plate. In the same skillet, bring the reserved marinade to a boil for 3 to 5 minutes (make sure to boil it thoroughly, since it has been in contact with raw meat). Remove from the heat. Pour over the cooked meat and toss to combine.
  • Arrange the lettuce leaves on a large serving platter. Top each leaf with slices of beef and pear, then sprinkle with the hazelnuts and green onion. Serve with the reserved sauce and steamed rice, if desired.
  • Description
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