Lettuce Wraps with Sriracha-Honey Beef

PF Chang's restaurant chain undoubtedly has one of the most popular versions of lettuce wraps around. Even though I have had it only once, a very long time ago, it still left an impression. I'm not sure if they created the concept but it's genius; such a simple way to bypass traditional carbohydrate-rich wheat wraps.

Lettuce wraps are a great sumer food. Light, easy to make and relatively healthy. My version uses lean beef but this sweet and sour marinade can be used for chicken, pork or even tofu. Sriracha sauce is a lovely addition to meats; I use it frequently in stews too. The one quarter cup used here might prove too spicy for many; if so, use less of it. The honey also nicely offsets the spiciness of the sauce.

Lettuce Wraps with Sriracha-Honey Beef

Serves 3 to 4

1 1/2 to 2 lbs lean beef, sliced thinly

1/4 cup sriracha sauce

3 tbsp honey

2 garlic cloves, minced

juice of 1 lemon

2 tbsp red wine

12 to 16 large butter or bibb lettuce leaves

1. Combine sriracha sauce, honey, garlic, lemon juice, and red wine. Add to the beef. Mix well, cover with plastic wrap, and refrigerate for at least half an hour, an hour at best.

2. Set a skillet (one that is large enough to accomodate all of the meat) over medium high heat. Add the meat, together with the marinade and all, to the skillet. Cook until all of the liquid has evoprated and the meat begins to brown slightly, about 10 minutes.

3. Serve the cooked beef in the lettuce cups, as shown in the photo above.