Recipe: Stir-Fried Beef On Lettuce

This recipe came from the 2005 Light & Tasty hardback cookbook, which contains all the recipes from 2005's Light & Tasty magazines.  This recipe is excellent.  Light, yummy, refreshing, and filling.  We fix it every now and then.  It's easy to fix, but mostly it just tastes good.

Stir-Fried Beef On Lettuce

1/3 cup soy sauce
1/3 cup white wine or chicken broth
1 lb boneless beef sirloin steak, cut into 1/8-in strips
1 teaspoon cornstarch
1/2 lb fresh mushrooms, sliced
2 cups fresh snow peas
4 teaspoons canola oil, divided
4 cups shredded lettuce

In a small bowl, combine the soy sauce and wine or broth. Reserve 1/4 cup. Place beef in a resealable plastic bag. Add remaining soy sauce mixture; seal and mix. Refrigerate for at least 15 minutes (best if overnight I think). Place corn starch in a small bowl. Stir in reserved soy sauce mixture until smooth; set aside.

In a nonstick skillet, stir-fry mushrooms and snow peas in 2 teaspoons hot oil for 3-4 minutes or until snow peas are crisp-tender. Remove and keep warm. Drain and discard marinade from beef. In same skillet, stir-fry beef in remaining oil for 2 minutes. Stir corn starch mixture; add to skillet. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened. Place lettuce on four serving plates. Top with beef mixture and snow pea mixture.

Yield: 4 servings