You'll say wow after trying one of these Asian lettuce cups with steak, fruit, vegetables and a herbacious Wowee sauce.
To prepare sauce, combine 1/2 cup green onions, soy sauce, orange juice, orange peel, hoisin sauce, garlic and crushed red pepper in small bowl; mixing well. Reserve 1/2 cup sauce to use as marinade. Cover remaining sauce; set aside.
Cut beef steak lengthwise in 1/2-inch strips, then across the grain to make 1/2-inch pieces. Place beef and 1/2 cup reserved marinade in food-safe plastic bag; turn to coat steak evenly. Close bag securely and marinate in refrigerator 30 minutes.
Meanwhile, cut grilled pineapple into 1/4-inch pieces. Combine pineapple, mushrooms, bell pepper, carrots, cilantro, ginger and remaining 1/4 cup green onions in medium bowl. Cover and refrigerate until ready to use.
Remove steak from marinade; discard marinade. Pat beef dry with paper towel. Heat 1 teaspoon oil in large nonstick skillet over medium-high heat until hot. Add one third of beef; stir-fry 2 to 3 minutes or until outside surface of beef is no longer pink. Remove beef; keep warm. Repeat twice with remaining oil and beef, wiping out skillet between batches.
Divide beef among lettuce leaves. Top with pineapple mixture. Spoon 1 teaspoon remaining sauce mixture over vegetables in each lettuce leaf. Wrap lettuce leaves around filling. Serve with remaining sauce.
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* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 429 Calories; 189 Calories from fat; 21g Total Fat (8 g Saturated Fat; 9 g Monounsaturated Fat;) 118 mg Cholesterol; 424 mg Sodium; 22 g Total Carbohydrate; 3.3 g Dietary Fiber; 38 g Protein; 5 mg Iron; 6.8 mg NE Niacin; 0.7 mg Vitamin B6; 8.4 mcg Vitamin B12; 13.1 mg Zinc; 55.4 mcg Selenium; 165.5 mg Choline.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline; and a good source of Dietary Fiber.
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