Spicy Beef in Lettuce Cups

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1/3 c Orange juice
2 tb Reduced-sodium soy sauce
8 oz cabbage; Shredded
4 md Boston lettuce leaves
2 tb Rice vinegar
2 tb Hoisin sauce
1 ts Cornstarch
1 tb gingerroot; Grated; peeled
5 oz Carrots; (1 3/4 cups)
1 ts Vegetable oil
3 Green onions; cut in 1/4"
1/4 ts Crushed red pepper
3/4 lb Beef top round steak

Original recipe makes 4



1. With sharp knife, trim all fat from round steak. Cut round steak lengthwise in half, then cut each half crosswise into 1/8-inch-thick slices. 2. In small bowl, combine orange juice, hoisin sauce, soy sauce, vinegar, and cornstarch. 3. In nonstick 12-inch skillet over medium-high heat, heat vegetable oil. Add ginger and crushed red pepper and cook 20 seconds; add beef and cook 2 minutes or until beef just loses its pink color. Transfer beef to bowl; keep warm. Add orange-juice mixture, cabbage, carrots, and half the green onions to skillet and cook, stirring constantly, until sauce thickens slightly, about 1 minute. Return beef to skillet; heat through. 4. Spoon beef mixture into the lettuce leaves. Sprinkle with remaining green onions. Each serving: About 185 calories, 22 g protein, 15 g carbohydrate, 5 g total fat (1 g saturated), 49 mg cholesterol, 535 mg sodium. Copyright ? 1995 The Hearst Corporation; all rights reserved Notes: Serve this dish with Orange-Cilantro Rice (About Rice). Work Time: 15 minutes; Total Time: 20 to 25 minutes. Buster for McRecipe by Pat Hanneman (kitpath) feb98 Recipe by: Homearts Recipe Archive Posted to MC-Recipe Digest by KitPATh on Feb 26, 1998

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