Sticky orange beef lettuce wraps were surprisingly easy to make. This recipe is from a book Katie bought while wine tasting in Amador County. She may have had a couple glasses to influence this decision but I’m happy she did because we will be trying many recipes from The Easy Kitchen. Now, we had one hiccup during the cooking process and may or may not have used grapefruit zest instead of orange zest…Cutting into that fruit was definitely the surprise of the night. The grapefruit zest was not the best idea to substitute for orange zest but hey, zesting is hard and we were hungry. However, we did use the juice from a orange. I will make this recipe again and hopefully know the difference between an orange and a grapefruit in the future!

Katie also decided to make a homemade Asian salad dressing for the left over lettuce and it was delicious! Unfortuantly since she didn’t know if the dressing would be good or not she didn’t keep track of the portions of each ingredient. She used mayo, GF soy sauce, honey, apple cider vinegar, ginger powder, garlic powder, chili powder and toasted sesame seeds. She suggests mixing until it tastes good…

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From: The Easy Kitchen: Comfort Food 

  • 14 oz. beef fillet
  • 1 tablespoon GF light soy sauce
  • 4 tablespoons cornflour/cornstarch
  • vegetable oil for frying
  • 2 little Gem/Bibb lettuces, leaves separated
  • lime wedges, to serve

Sauce

  • 2 garlic cloves, crushed
  • 1 teaspoon finely grated fresh ginger
  • 3 tablespoons GF dark soy sauce 
  • Grated zest of 1 large orange
  • 5 tablespoons freshly squeezed orange juice
  • 4 tablespoons honey
  • 1 generous tablespoon tomato ketchup

Put the beef in the freezer for 20 minutes, or until quite firm, then remove and cut into thin strips. Toss the beef in the soy sauce, then put in a freezer bag with the cornflour/cornstarch. Seal the bag and give it a good shake so that all the beef strips are evenly coated.

Pour a 2cm/ 3/4-inch depth of oil in a wok and heat until hot. add the beef in small batches, separating the strips with tongs to stop them sticking together. Cook for 2-3 minutes, or until browned and crisp. Remove with a slotted spoon and leave to drain on kitchen paper/paper towels.

To make the sauce, pour away most of the oil from the wok, leaving about 1/2 tablespoon. Heat this gently, then add the garlic and ginger and stir-fry for 1 minute. Add the remaining sauce ingredients and ring to the boil. Leave it to bubble away briskly for 3 minutes, or until thickened.

Return the beef to the wok and cook for a few minutes until the sauce is sticky and clings to the beef. Remove from the heat.

Divide the beef between 4-6 plates and serve with lettuce leave and lime wedges. Wrap the beef in the leaves and enjoy.