Beef and Veggie Lettuce Wraps

  • 2 tablespoons peanut oil
  • 1 (1-pound) bag frozen stir-fry vegetables, Birds Eye®
  • 1 (1-pound) flank steak, cut across grain into 1/2-inch-thick strips
  • 1 (.75-ounce) package stir-fry seasoning mix, Sun-Bird®
  • 1 tablespoon light brown sugar
  • 1 tablespoon plus 2 teaspoons lite soy sauce, divided, Kikkoman®
  • 1/4 cup shredded fresh basil
  • Hot cooked rice
  • 14 to 16 Bibb lettuce leaves
  • 1 tablespoon black sesame seeds
  • 1 (9.2-ounce) jar plum dipping sauce, Lee Kum Kee™
  • 1 teaspoon garlic spice blend, Gourmet Garden®
  • 1/2 teaspoon ginger spice blend, Gourmet Garden®
  1. In a large nonstick skillet, heat oil over medium-high heat. Add vegetables; sauté for 6 to 8 minutes, or until vegetables are tender and begin to brown. Add flank steak, and sauté 5 to 6 minutes, or until meat is browned. Add seasoning mix, brown sugar, and 1 tablespoon soy sauce, stirring until mixture is well combined and heated through. Remove from heat, and stir in basil.
  2. Place desired amount of rice on lettuce leaves. Evenly arrange beef mixture on rice, and sprinkle with sesame seeds.
  3. In a small bowl, combine plum dipping sauce, remaining 2 teaspoons soy sauce, garlic spice blend, and ginger spice blend. Serve sauce with lettuce wraps.
  • Yields: 6 to 8 servings
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