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1 pound top round steak, cut 1 inch thick
4 cups fresh stir-fry vegetable mixture (broccoli, carrots, sugar snap peas)
2 tsp vegetable oil
8 Boston or red leaf lettuce leaves
For the sauce:
2 Tbs hoisin sauce
2 Tbs orange juice
2 Tbs rice vinegar
2 Tbs soy sauce
2 tsp cornstarch
1. To make the sauce: Combine hoisin sauce, orange juice, rice vinegar and soy sauce in small bowl. Stir in cornstarch; set aside.
2. Cut beef steak lengthwise in half, then crosswise into 1/4-inch-thick strips. Place beef and 1/4 cup sauce in medium bowl; toss to coat beef. Cover and marinate in refrigerator 30 minutes.
3. Combine vegetable mixture and 1/2 cup water in large nonstick skillet; bring to boil. Reduce heat to medium; cover and cook 4 to 6 minutes or until vegetables are crisp-tender. Drain vegetables; set aside.
4. Remove beef from marinade; discard marinade. Heat oil in same skillet over medium-high heat until hot. Add half of beef; stir-fry 1 1/2 to 2 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet. Repeat with remaining beef.
5. Combine vegetables and beef in skillet. Stir in remaining sauce; cook and stir over medium-low heat 1 to 2 minutes or until thickened and bubbly. Serve with lettuce leaves for wrapping.
One pound beef round tip steaks, cut 1/8 to 1/4 inch thick, may be substituted for top round steak. Stack steaks; cut lengthwise in half, then cut crosswise into 1-inch wide strips.
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