I’ll start out by saying life is grand these days : ). Cia brings a little more joy to my life everyday! It’s such a wonderful feeling. As we have started to form a routine I find myself still learning to balance my time. It seems like the days disappear too fast. And to think I used to feel like I had more than enough time to get things accomplished. So dinner happens, but most meals aren’t worth posting due to their simplicity and somewhat lack of creativity. As I get more efficient with my new motherly duties I hope to increase the posts.
As we were planning out a few meals for the week Josh requested lettuce wraps. We had half pound of top sirloin in the freezer and it sounded like an easy and delicious idea. I didn’t go all out for this meal like I used to with my lettuce wraps. Instead I made a Thai inspired marinade for the sirloin and also included brown rice and bean sprouts in the dish. I took advantage of my time during one of Cia’s many naps and prepped everything in advance so all I had to do was the cook the sirloin and bean sprouts when it came time for dinner.
Beef Lettuce Wraps
- 1/2 lb top sirloin
- head butter lettuce, leaves separated, washed, and dried
- brown rice, cooked
- bean sprouts
- dried ginger
- rice wine vinegar
- grapeseed oil
- green onion, chopped
- Slice top sirloin into thin strips. Season with s&p.
- Make marinade. Per usual I didn’t measure anything but here are approximates: 1-2 tablespoons each rice wine vinegar, tamari, and oil, 1/4 teaspoon ground ginger, juice of 1/4-1/2 lime, and 4 green onions chopped.
- Mix meat and marinade. Place in fridge and allow to marinate for a few hours before dinner.
- When it’s time for dinner: heat up a skillet and add meat along with the marinade. Since it’s sliced thin it will cook quickly, in just a few minutes. Remove from pan.
- Add bean sprouts along with some fresh lime juice. Cook until just starting to soften, 3-5 minutes depending on how hot the pan is.
- Serve lettuce with brown rice, sirloin, and bean sprouts.