April 24, 2012 in beef
(Now, to be fair… I used skirt steak in these lettuce wraps. But only because my store didn’t have flank steak. They’re both awesome in lettuce wraps.)
I love, love, love these lettuce wraps. I made a massive batch and had them for lunch and dinner for 5 days straight and I’m still not tired of them. They’re light despite being made with a massive piece of beef which makes them perfect for this time of year. The sesame oil and seeds add so much flavor without being overpowering and I love the slight zing the rice wine vinegar gives the sauce.
This was another recipe I saved for deployment because I wasn’t sure my husband would love it but I was totally wrong and it will be made when he comes home!
One year ago:Â Buttermilk Pecan Pie