Preparation Time: 30 minutes | Marinating Time: 15 minutes | Cooking Time: 20 minutes
1/4 cup (50 mL) tamari or soy sauce
2 tbsp (25 mL) Ontario Liquid Honey
1 tbsp (15 mL) sesame oil
4 cloves Ontario Garlic, crushed
1 tsp (5 mL) hot chili sauce (such as sriracha)
1/2 tsp (2 mL) finely grated gingerroot
8 oz (250 g) thinly sliced deli-cooked Ontario Beef
4 oz (125 g) thin vermicelli rice noodles
1 tbsp (15 mL) vegetable oil
3 cups (750 mL) thinly sliced Ontario Mushrooms
1-1/2 cups (375 mL) thinly sliced Ontario Sweet Red Pepper
4 Ontario Green Onions, sliced
4 large leaves Ontario Leaf Lettuce
1 tbsp (15 mL) toasted sesame seeds
1/4 cup (50 mL) fresh Ontario Coriander Leaves (optional)
Preparation: In bowl, mix together tamari sauce, honey, sesame oil, garlic, hot chili sauce and gingerroot. Cut beef slices into 1/2-inch (1 cm) wide strips; stir into marinade. Let stand at room temperature for 15 minutes. Meanwhile, cook vermicelli according to package directions; and drain well. Measure 4 cups (1 L) and set aside.
In large nonstick skillet, heat vegetable oil over medium-high heat; cook mushrooms, red pepper and half of the green onions, stirring, for 3 to 5 minutes or until mushrooms are golden. Drain marinade from beef and add beef to skillet; cook for 1 to 2 minutes or just until no liquid remains.
To serve, place lettuce leaf on each plate; top each with 1 cup (250 mL) vermicelli, then one-quarter of the meat mixture. Garnish with remaining green onions, sesame seeds, and coriander (if using).
25 g protein
12 g fat
42 g carbohydrates
4 g fibre
Photo and recipe courtesy of Foodland Ontario. For more info visit www.foodland.gov.on.ca.