Gingered Beef in Lettuce Cups

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A fun and delicious dinner party delight featuring marinated Organic Valley New York Strip Steak with warming spices and Asian vegetables.


  • 3 tablespoons tamari soy sauce
  • 1 tablespoon sugar
  • 2 teaspoons sesame oil, toasted
  • 2 teaspoons peeled and minced fresh ginger
  • 14 teaspoon cayenne
  • 2 fresh garlic cloves, crushed
  • 1 pound Organic Prairie Boneless New York Strip Steak, trimmed and cubed
  • 2 sticks celery, thinly sliced
  • 1 34 cups shredded carrots
  • 3 green onions, thinly sliced
  • 3 bok choy stalks, thinly sliced
  • 1 tablespoon sesame seeds
  • 1 Boston lettuce head, washed and separated


In a medium bowl, stir tamari soy sauce, sugar, Eden toasted sesame oil (infused with hot peppers - if desired), ginger, cayenne, and garlic until blended. Add cubed Organic Valley New York Strip Steak, turning to coat with soy-sauce mixture, and marinate 15 minutes at room temperature, stirring occasionally.

In a 12-inch skillet, heat celery, carrots, and bok choy, with 1/3 cup water to boiling over medium-high heat. Cook 2 to 3 minutes or until vegetables are tender-crisp, stirring occasionally. Add beef with its marinade and cook 2 minutes or until meat just loses its pink color throughout, stirring quickly and constantly. Stir in green onions and sesame seeds, and cook 1 minute, stirring.

To serve, allow each person place some beef mixture on a lettuce leaf. Garnish with green-onion tops. If you like, fold sides of lettuce leaf over filling to make a package to eat out of hand. Enjoy!

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