The full flavour of beef is perfect for this show-stopping appetizer. Thinly sliced beef is marinated with classic Chinese ingredients and grilled just until caramelized. Served in crisp lettuce leaves with pickled cucumbers, veggies, fresh herbs and finished with a spicy mayonnaise. The beef and vegetables are also delicious served over cooked rice or noodles as a bowl-style entrée.
Ingredients
Here are the following ingredients:
- 1 cup (250 mL) hoisin sauce
- 1 cup (250 mL) soy sauce
- ½ cup (125 mL) honey
- ¼ cup (60 mL) canola oil
- ¼ cup (60 mL) rice wine vinegar
- 1 tbsp (15 mL) Chinese five spice powder
- 1 tsp (5 mL) ground white pepper
- 4 lb (2 kg) Rib, cut across the grain into 2-inch (5 cm) wide strips, about ¼-inch (5 mm) thick
Service
- 48 Boston Bibb lettuce leaves
- 2 cups (500 mL) thinly sliced quick pickled cucumber
- 8 oz (250 g) julienned carrot, about 3 cups (750 mL)
- 2 cups (500 mL) spicy mayonnaise
- 1 cup (250 mL) fresh cilantro leaves
- 1 cup (250 mL) thinly sliced green onion
- 4 cups (1 L) fried rice noodles or fried mung bean noodles
- 16 lime wedges
Preparation
- Whisk hoisin sauce with soy sauce, honey, oil, vinegar, Chinese five spice and white pepper. Pour over beef to coat evenly. Cover and refrigerate for at least 4 hours or up to 8 hours.
Service
- Remove 4 oz (125 g) beef from marinade, shaking off excess. Grill or sauté over high heat until well-marked, lightly charred and just cooked through. Divide beef among 3 lettuce cups.
- Top each lettuce cup with 3 slices pickled cucumber, 1 tbsp (15 mL) julienne carrot and 1 tsp (5 mL) EACH spicy mayonnaise, cilantro and green onion.
- Divide ¼ cup (60 mL) fried noodles among lettuce cups. Serve with lime wedge.
Chef's Tip
Lettuce cups can also be topped with sliced chilies, chopped kimchi or quick pickled daikon slaw. Source fried noodles for the topping or prepare in-house by cutting vermicelli rice noodles or mung bean noodles into 4-inch (10 cm) pieces and deep-frying for 1 to 2 minutes or until puffed. Sprinkle with kosher salt and drain on paper towel-lined pan. Quick Pickled Cucumbers: Mix 2 cups (500 mL) rice vinegar, 1/3 cup (75 mL) sugar and 2 tsp (10 mL) kosher salt. Pour over 4 cups (1 L) thinly sliced cucumbers. Let stand for at least 15 minutes or until softened.
For housemade spicy mayonnaise combine three parts mayonnaise and one part Sriracha hot sauce.
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