To Alex -

To Alex...who is far away in person, but never far from my heart. I miss you. Enjoy these snippets of everyday family life here in the states.

Wednesday, March 13, 2013

Spicy Beef Roll-ups

Mornings are my dream time. I usually get up early and by the time I leave for work (when I was leaving for work), I already have a project or two completed and it makes me feel good, so productive. Right now I'm sort of digging having time to cook in the morning, although I do end up eating some strange foods for breakfast, but please, define breakfast food.
Today I tackled a recipe that I've had for, oh, at least 15 years. (I know you have some of those too) It was tucked in my 'someday' recipe folder, but never made it out to the menu board. As part of my energetic use your time wisely plan, I'm cleaning out the recipe folder and what that means is I'm having a helluva good time in the kitchen. If I'm going to keep a recipe, it has to be made soon and it gets bonus points if it uses ingredients I already have in the house. I had every item for this one. The adapted recipe is based very heavily on the original, which came from a Better Homes and Gardens magazine. (Thank you $100 Winner, Katherine St. Pierre) Here goes.
Spicy Beef Roll-Ups
1 lb ground sirloin (you don't want this greasy)
4 t cornstarch
4 t soy sauce
1 t sugar
lettuce leaves
2 1/2 T hoisin sauce
2 t ground ginger
1 T rice wine or dry sherry (I used Marsala wine)
2 t sesame oil
1/4 to 1/2 t crushed red pepper flakes
2 cloves garlic, minced
1 T oil
2 carrots, shredded
1/2 c diced sweet peppers (I used a mix of red, orange and yellow)
1 Mexican onion, slice the greens, dice the bulb (these are just large green onions with a larger bulb)
1 c cooked rice
In a bowl combine beef, cornstarch, soy sauce and sugar; set aside. In a small bowl combine hoisin sauce, ginger, wine, sesame oil and crushed red pepper.
In a large skillet, stir-fry garlic in hot oil just until it gets fragrant. Add beef mixture; stir-fry 3-5 minutes or until done. Stir in hoisin mixture, carrots, sweet peppers and onions. Cook and stir 1 minute more. Add cooked rice and stir to combine. To serve, place some of the meat  & rice mixture into lettuce leaves, fold in sides, roll up and eat immediately.
I had to put some in a jar for freezing or I'm afraid I'll eat the whole batch. Good grief!


  1. could (but don't) eat hoisin sauce by the spoonful.

    1. I know, it imparts such amazing flavor to the dishes. Another favorite of mine is the ABC sweet soy sauce, reminds me of the sauce for Dan Bing. Did you ever learn how to make those?