Beef and Mushroom Lettuce Wraps

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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.

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.

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.

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

Print Pin Rate

Prep Time: 5 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 25 minutes minutes

Servings: 3

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

• 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.
• 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.
• During this time, thinly slice the sugar snap peas and separate and rinse the lettuce leaves.
• Then add the rest of the sauce and the beef. Let cook for 5 minutes.
• 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.

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.