Thai Beef and Radish Lettuce Cups

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=604803

Yield

4 servings (serving size: 2 filled lettuce leaves)

Ingredients

• 1 tablespoon chile paste with garlic
• 2 teaspoons minced peeled fresh ginger
• 1 garlic clove, minced
• 1 pound (1/2-inch-thick) boneless sirloin steak, cut diagonally across grain into thin slices
• 1 1/2 tablespoons fresh lime juice
• 1 tablespoon fish sauce
• 2 teaspoons sugar
• Cooking spray
• 2 cups sliced radishes
• 1/4 cup chopped fresh cilantro
• 2 tablespoons chopped fresh mint
• 1 serrano chile, seeded and finely chopped
• 8 Bibb lettuce leaves

Preparation

Combine chile paste, ginger, and garlic in a large zip-top plastic bag; add steak, tossing to coat. Marinate in refrigerator 30 minutes, turning once.

Combine lime juice, fish sauce, and sugar, stirring with a whisk; set dressing aside.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Remove steak from bag; discard marinade. Add steak to pan; cook 2 minutes or until desired degree of doneness, turning once. Cut steak into 1-inch pieces; place in a medium bowl. Add radishes, cilantro, mint, and serrano. Pour lime juice mixture over beef mixture, tossing to coat. Spoon about 1/3 cup salad into each lettuce leaf, and serve immediately.