3 hours 0 mins
0 hours 10 mins
1 Lb. top sirloin steak
¼ Cup Pear Nectar
1 Fresh Pear, Grated
2 Tbsp. Grape jelly
½ Cup low sodium soy sauce
¼ Cup seasoned or unseasoned rice vinegar
1 Small Shallot, thinly sliced
5 Garlic cloves, finely minced
1 Tbsp. Sesame Oil
1 Tbsp. Chili Garlic Sauce
1 Tbsp. minced ginger (fresh)
1 Tbsp. Canola Oil
12 Bibb, Butter or little gem lettuce leaves
Shredded carrots, sliced scallions (about 3),
chopped cucumber (about ½ a medium cucumber)
5. You can serve this family style with the lettuce piled up and the toppings served in little bowls along side the platter of cooked meat OR you can create individual wraps by placing one lettuce leaf topped with a couple of piece of meat, some carrots, cucumber and green onions on platter for easy serving.
NOTE: This is a great and easy meal to pull together. Marinating the meat over night saves lots of time the next day when you serve this as an appetizer or lunch. I like this as a light meal but if you want to make it more robust, a serving of brown rice on the side would round this out nicely.
It is also a great appetizer and I love serving it as a help yourself item at the table. It gets everyone involved in make their own wrap and they can have as much or little as they want of each item. I just pile up the washed leaves and set out small bowls of the toppings. Feel free to put out some Sriracha or more of the garlic chili paste for family that loves the heat!