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Beef and Mushroom Lettuce Wraps

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Beef and Mushroom Lettuce Wraps-9

Remember the Beef and Quinoa Stir Fry I made back in May? I reworked the recipe to make Beef and Mushroom Lettuce Wraps. This time I used sirloin steak, which I thinly sliced and then cooked in a soy sauce, beef broth, garlic, red wine, honey, and sriracha sauce with mushrooms and sugar snap peas. It was an easy to prepare meal that came together in under 30 minutes.

Beef and Mushroom Lettuce Wraps

This might look like a bunch of ingredients – but you probably have most of them already, and all of the liquids are simply whisked together to make the sauce. This recipe isn’t the least bit complicated and you only dirty one pan in the preparation process.

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This recipe calls for three tablespoons of red wine, so I opened up a bottle of 2013 Calistoga Cabinet Sauvignon that Cultivar sent me. I added it to the recipe, and then drank a glass with dinner. The rich wine’s black pepper notes complimented the meal perfectly.

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You can add any veggies you love to this recipe. The mushrooms soaked up the sauce wonderfully, so I would recommend keeping the mushrooms, but you can add peas, broccoli, and peppers.

And before we get to the recipe, I have a treat for you: Need tickets to Windy City Smokeout?! Use the code KITTCHEN to get a 3 day pass for $75 (usually $110). The code is valid until midnight on July 7th!

Beef and Mushroom Lettuce Wraps

Yields 3

5 minPrep Time

20 minCook Time

25 minTotal Time

Save RecipeSave Recipe

Ingredients

  • 2 Pre Brands Beef Sirloin Steaks
  • 1/2 cup Low Sodium Soy Sauce
  • 2 tablespoons Corn Starch
  • 3 cloves of Garlic, minced
  • 2 tablespoons Sesame Oil
  • 1 teaspoon Sriracha
  • 3 tablespoons Honey
  • 3 tablespoons Red Wine
  • 1/2 cup Beef Broth
  • 2 cups Sliced Mushrooms
  • 1/2 cup Sugar Snap Peas
  • Boston Lettuce
  • Shredded Carrots

Instructions

  1. Start by thinly slicing the steak. Then pour the soy sauce, corn starch, garlic, sesame oil, sriracha, honey, red wine, and beef broth into a bowl and whisk together to create the sauce.
  2. Heat half of the sauce in a skillet or wok over medium heat. Once hot, add the mushrooms. Let simmer for 10-12 minutes, stirring frequently, until the mushrooms reduce in size by half.
  3. During this time, thinly slice the sugar snap peas and separate and rinse the lettuce leaves.
  4. Then add the rest of the sauce and the beef. Let cook for 5 minutes.
  5. After 5 minutes the beef should be ready - it will be tender and cooked to about medium. Add the sliced peas to the beef and the sauce, and then scoop into the lettuce leaves. Top with shredded carrot and serve.
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https://thekittchen.com/beef-mushroom-lettuce-wraps/

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Cultivar is a Napa Valley winery and I am part of their blogger program. I love that while they produce top quality Napa Valley wine, it’s still affordable – their wines range from $12 – $72 a bottle retail. And as a reader of The Kittchen, you can use this code “CultivarWineTheKittchen for a 10% savings when you order Cultivar wine.

I received wine from Cultivar Wine as part of this collaboration.

Julie @LiveFromJulie'sHouse

Wednesday 20th of July 2016

These look DELICIOUS! Thanks so much for sharing at #HomeMattersParty

Kit Graham

Wednesday 3rd of August 2016

Thanks Julie. My husband was a big fan!

Morgan Wieboldt

Thursday 14th of July 2016

This looks so unbelievable! I need to try this.

Kit Graham

Wednesday 3rd of August 2016

I hope you do try it - it was a hit at my home.

Lisa @ Fun Money Mom

Wednesday 13th of July 2016

This looks amazing and definitely the kind of dinner I'd make for myself! I'll definitely have to try this recipe and I'm so glad you shared it with us at Share The Wealth Sunday!

Kit Graham

Wednesday 3rd of August 2016

I made a giant batch and ate it for days!!!

Helen at the Lazy Gastronome

Tuesday 12th of July 2016

This looks really good! I'm watching carbs so this is a must try! Thanks for sharing on the What's for Dinner Link up!

Kit Graham

Wednesday 3rd of August 2016

This is one of few meals no carb meals that I love. (carbs are my fav)

Charlene Bullinger Asay

Tuesday 12th of July 2016

What a beautiful recipe! I love the photos you have taken of it. Thanks for sharing with us at Family Joy Blog Link Up Party!

Kit Graham

Wednesday 3rd of August 2016

Thanks Charlene!

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