Ginger Beef Lettuce Wraps
1/4 cup plus 1 tablespoon soy sauce
2 tablespoons mirin
3 tablespoons dry Sherry
2 tablespoons minced garlic
1 tablespoon cornstarch
1 pound sirloin or tenderloin sliced very thin
2 teaspoons sesame oil
1 tablespoon sugar
1 tablespoon peanut oil
1/2 cup thinly-sliced ginger root
6 ounces sliced mushrooms
1 1/2 cups snow peas, each cut in thirds
2 tablespoons chopped peanuts
1 butter lettuce head leaves separated
Combine 1 tablespoon soy sauce, 1 tablespoon mirin, 1 tablespoon Sherry, 1 tablespoon garlic and cornstarch in medium bowl. Add beef and stir well. Set aside.
Combine remaining soy sauce, mirin, Sherry and sesame oil and sugar in small bowl. Set aside.
Heat peanut oil in a large wok or skillet over high heat. Add ginger and remaining garlic and cook until very fragrant, about 2 minutes. Add mushrooms and cook 2 minutes more. Add reserved beef and snow peas and cook, stirring, until beef is no longer pink, about 3 minutes. Add sauce mixture and cook, stirring, until sauce thickens slightly, about 1 minute.
Serve ginger beef in bowl, topped with peanuts, with lettuce on side. Wrap some of beef in leaf and eat with fingers.
This recipe yields 4 servings.