Chef Keoni shares his recipe to making flavorful Thai Style Beef Lettuce Wraps for your friends and family to enjoy!
|1||Pound||boneless short ribs sliced into 1 1/2 x 1/2 inch strips|
|1||Tablespoon (Metric)||dry sherry or whiskey|
|2 1⁄2||Tablespoon||fish sauce|
|1||Unknown||small garlic clove, finely minced|
|1||Unknown||Thai chili, thinly sliced|
|3||Unknown||fresh and cold Manoa lettuce heads with big leaves|
|Unknown||Japanese cucumber, sliced into slivers|
Combine the beef with the oil, soy sauce, oyster sauce, fish sauce, sherry, sugar and sriracha. Marinate for 30 minutes.
Make the sauce. Combine the water, lime juice, sugar, fish sauce, garlic, and chili. Place in a bowl and refrigerate.
Carefully peel off the lettuce leaves from the iceberg lettuce head. Be careful not to break the leaves.
Heat a non-skillet on high and quickly sauté the beef in batches for approximately 1-2 minutes per batch. With each batch, clean the pan to prevent burning and scorching in the pan.
Immediately serve the beef with the Manoa lettuce leaves, sauce and the garnish. Pass the leaves and let guests build their own wrap starting with beef, then garnish, and a drizzle of sauce.
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