Szechuan Beef Lettuce Wraps

Feeling a little carbo-loaded after the weekend? Try this delicious recipe for Sichuan Beef Lettuce Wraps! They are finger-licking good! I like rice just as much as anyone else, but sometimes it’s nice to take a break from excessive carbing for a meal or two. Plus that means you get to eat a little more of the filling, guilt-free. Mmm, mmm, mmm!

Szechuan Beef Lettuce Wraps

Adapted from Kylie Kwong’s Simple Chinese Cooking
Time: 40 Minutes
Serves 4

1.5 lb ribeye beef fillets
1/4 cup vegetable oil
2 large red chillies, finely sliced
1 tbsp finely diced ginger
3 garlic cloves, finely diced
2 tbsp Hoisin sauce
2 tsp Sichuan pepper & salt
1 cup finely sliced spring onions
Pinch Sichuan pepper & salt, extra
1 large head iceberg lettuce, leaves separated

Wrap beef fillets in plastic cling wrap. Place on a tray in the freezer for about 30 minutes or until slightly firm, so they are easy to slice finely without tearing. Remove plastic cling wrap and, using a sharp knife, cut beef fillets into 1/4 inch strips. Mince if desired.

Heat oil in a hot wok until surface seems to shimmer slightly. Add half the beef and stir-fry for 1 minute, stirring constantly to prevent beef sticking together. Remove from wok with a slotted spoon, drain well on kitchen paper and set aside. Repeat process with remaining beef. Remove excess oil from wok and wipe clean.

Heat extra oil in the same hot wok. Stir in chili, ginger and garlic and cook on a medium heat for 30 seconds, stirring constantly to ensure garlic doesn’t burn. Return beef to the wok with hoisin sauce and stir-fry for a further 30 seconds. Add Sichuan pepper & salt and stir-fry for 30 seconds. Lastly, stir through spring onions.

Divide beef and arrange over four large lettuce leaves. Sprinkle with extra Sichuan pepper & salt.