Leftover rice paired with an Asian-inspired filling and enveloped in a crispy lettuce leaf offers a fun and lighthearted 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.
|1/2 lb||trimmed boneless beef sirloin, cut into strips||250 g|
|2 tsp||cornstarch||10 mL|
|1 tbsp||olive oil||15 mL|
|2||cloves garlic, minced||2|
|2 tsp||freshly grated ginger||10 mL|
|1/2 tsp||red chili flakes||2 mL|
|2 tbsp||soy sauce||30 mL|
|2 tbsp||rice vinegar||30 mL|
|1/2||red pepper, thinly sliced||1/2|
|1/2||mango, peeled and thinly sliced||1/2|
cooked, Kokuho Rose® white rice
|6 to 8||Boston lettuce leaves||6 to 8|
|Fresh cilantro sprigs or slivered green onions|
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.
Makes 2 servings.
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 fiber, 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%
For more great recipes, visit www.haveariceday.com/rice-recipes
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