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500 g beef flank steak
1/4 cup soy sauce
1 tbsp sesame oil
1/4 tsp hot-pepper flakes
2 tbsp brown sugar
6 garlic cloves, minced
1 tbsp minced fresh ginger
1 tbsp canola oil
1 large sweet onion, sliced
2 red sweet peppers, sliced
1 head leaf lettuce, separated, washed and patted dry
Cut the beef down the middle with the grain to make two pieces. Cut each piece on a bias (diagonally) across the grain (this maximizes tenderness and prevents shrinkage) into thin strips. Put into re-sealable plastic bag.
In bowl, whisk together soy sauce, sesame oil, chili flakes, brown sugar, garlic and ginger. Pour over meat into bag. Let marinate for 30 minutes and up to 1 day.
In skillet, heat half of the oil over medium high heat. Add onions and peppers; cook until softened, about 5 minutes. Transfer to plate. Add remaining oil to pan and cook meat, just until browned, turning often, about 2 minutes. Add onions and peppers to pan, cooking just until heated through, about 2 minutes.
To serve, roll up the beef mixture in the lettuce leaves.
Tip: Serve with steamed rice for a more satisfying meal.
Variations: Substitute pork or chicken for the beef for something a little different.
Makes 4 servings.
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