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Beef and Pear Lettuce Wraps from Ricardo Recipe

Beef and Pear Lettuce Wraps from Ricardo
Source: Iga

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Ingredients

  • (300 g) bacon slices, about ¼ inch (0.5 cm) thick
  • (15 g) curly parsley, chopped
  • (43 g) toasted pine nuts or crushed toasted almonds
  • 1 large whole leek, diced (4 cups)
  • ¼ cup (57 g) butter
  • 2 cloves garlic, chopped
  • ¾ lb (340 g) bucatini or linguini
  • 4 oz (115 g) grated cheddar cheese
  • Salt and pepper
  • Pepper
PREP TIME
20m
COOK TIME
20m
TOTAL TIME
40m
YIELD
4 servings

Instructions

  • In a bowl, combine the soy sauce, water, lime juice, brown sugar, hazelnut oil, sambal oelek and garlic.
  • Reserve ½ cup (125 ml) of the mixture for serving.
  • On a work surface, cut the tenderloin in half horizontally.
  • Thinly slice both pieces, cutting against the grain of the meat.
  • In a bowl, combine the beef with the remaining marinade.
  • Cover and refrigerate for 1 hour.
  • Drain the meat and reserve the marinade.
  • In a skillet over high heat, quickly brown the beef, a small quantity at a time, in the olive oil.
  • Lightly season with salt and pepper.
  • Transfer to a plate.
  • In the same skillet, bring the reserved marinade to a boil (make sure to boil it thoroughly, since it has been in contact with raw meat).
  • Remove from the heat.
  • Pour onto the cooked meat and combine.
  • Arrange the lettuce leaves on a large serving platter.
  • Top each leaf with slices of beef and pear, then sprinkle with hazelnuts and green onion.
  • Serve with the reserved sauce and steamed rice, if desired.

Dinner

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A recipe from Iga

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