Bangkok Beef Bundles Sandwiches & Wraps

Ingredients

• 1-1/4 lb. top sirloin steak, cut into 1/4-inch slices
• 1/4 cup each lemon juice, brown sugar and soy sauce
• 2 cloves garlic, crushed
• 1/4 cup peanut oil, divided
• 1/2 cup alfalfa, bean or radish sprouts
• 4 green onions, chopped
• 1/4 cup water chestnut, diced
• 1/4 cup shredded carrot
• 8 large lettuce leaves such as Boston

Tangy Dipping Sauce

• 1 clove garlic
• 1 small dried or fresh chile pepper
• 1 Tbsp. lemon juice
• 3 Tbsp. each soy sauce and water
• 2 Tbsp. peanut butter
• 2 Tbsp. brown sugar

Instructions

Combine lemon juice, brown sugar, soy sauce, garlic and 2 Tbsp. oil. Pour over sliced meat and marinate one hour to overnight.

For Tangy Dipping Sauce: puree garlic and chile in a blender or food processor. Add remaining ingredients and process until smooth.

Drain meat on paper towels. Heat 1 Tbsp. oil in a heavy skillet or wok. Add half of the meat and stir-fry over high heat until no longer pink. Remove and keep warm. Repeat with remaining meat.

To serve, divide meat among lettuce leaves. Top with sprouts, green onions, water chestnut and carrots. Roll up each lettuce leaf like a burrito, folding one end over meat and rolling lettuce around the filling.

Serve bundles with small dishes of Tangy Dipping Sauce.