We harvested our first head of “Little Gem” romaine lettuce this weekend. Wanting to celebrate the occasion I checked the refrigerator and pantry to see what was available for ingredients. Viola, leftover flank steak, a good start. We also had onions, organic brown rice and a bottle of “Saigon Sizzle” stir fry sauce.
It all came together for a delicious and fun to eat meal. Here is the recipe.
1 1/2 cups of leftover flank steak cut into 1/4″ thick slices against the grain and then cut into bite sized morsels
1 onion rough chopped
2 tablespoons of good oil (coconut oil, avocado oil or olive oil)
3 tablespoons of “Saigon Sizzle” stir fry sauce
1 head of “little Gem” lettuce washed and separated into individual leaves.
a batch of your favorite rice, freshly cooked
Start the rice.
While rice is cooking, prep all of your ingredients.
When rice is finished cooking, heat a saute pan, add your oil and then cook the onions until tender and slightly browned. (approximately 8 minutes). Add the flank steak and cook for 2 minutes, just long enough to bring to temperature. Add the sauce and mix well.
Put rice, steak/onion mixture and lettuce on a platter. Place some rice on a lettuce leaf and then some of the steak/onion mixture. Enjoy.