Leftover steak and lettuce roll-ups

14

PREP TIME

15 min

Makes

4 Servings

* PLUS Cooking time: 20 minutes
Leftover steak and lettuce roll-ups

Jodi Pudge

Ingredients

  • 3 tbsp hoisin sauce
  • 2 tbsp rice vinegar
  • 2 tbsp regular or low sodium soy sauce
  • 1 tsp sesame oil
  • 1/4 tsp grated or minced garlic

FOR ROLL-UPS AND RICE:

  • 1 cup white wine
  • 2 carrots
  • 1 5-in. piece English cucumber
  • 3 green onions
  • 1 leftover grilled flank steak , approximately 1 1/2 lbs, room temperature, thinly sliced
  • 1 head Boston lettuce , divided into leaves

Instructions

  • Combine hoisin sauce, rice vinegar, soy sauce, sesame oil and garlic in a bowl and whisk to combine. Reserve.
  • Cook rice according to the directions on the package.
  • Use a vegetable peeler, or a knife, to cut carrots and cucumber into long thin ribbons. Slice green onions into long thin strips. Place vegetables and steak on a platter and serve with lettuce leaves, rice and dipping sauce. To eat, spoon some rice onto a lettuce leaf, top with vegetables and steak, and drizzle with sauce. Roll up and enjoy!

Nutrition (per serving)

  • Calories
  • 528,
  • Protein
  • 41 g,
  • Carbohydrates
  • 54 g,
  • Fat
  • 15 g,
  • Fibre
  • 3 g,
  • Sodium
  • 1029 mg.
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