4 teaspoons cornstarch, divided
2 tablespoons frozen orange juice concentrate, thawed
2 tablespoons hoisin sauce
1 tablespoon rice vinegar
2 tablespoons soy sauce
1 tablespoon vegetable oil
1/4 teaspoon crushed red pepper
1 cup shredded carrot
1/2 cup thinly sliced scallions
1 head iceberg lettuce (see Note)
1. In a large bowl, combine beef strips and 2 teaspoons cornstarch, toss until evenly coated. Set aside.
2. In a small bowl, combine orange juice, Hoisin sauce, rice vinegar, soy sauce, and remaining 2 teaspoons cornstarch; mix well. Set aside.
3. In a large skillet heat oil over medium-high heat until hot. Add the beef strips and cook 1 to 2 minutes, just until beef is no longer pink, do not overcook.
4. Add orange juice mixture, carrots, scallions, and crushed red pepper. Cook and stir until sauce is thickened about 1 minute. Spoon beef mixture into lettuce leaves and serve.
NOTE: Simply remove outer leaves a head of iceberg lettuce, rinse it under cold running water, core it, and then soak it in a large bowl of ice water for a couple of hours in the fridge to crisp up.
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