Big Bowl Thai Beef Lettuce Wraps

• 1 teaspoon soy mushroom
• 3/4 teaspoon sesame oil
• 1/4 teaspoon cornstarch
• 4 ounces beef flank steak cut into 1/4 inch cubes
• 1 tablespoon fish sauce
• 1 tablespoon fresh lemon juice
• 1 1/2 teaspoons sugar
• 2 tablespoons peanut oil
• 6 pieces lettuce leaves bibb
• 2 pinches kosher salt
• 1/4 cup diced red onion
• 1/4 cup red pepper chopped
• 1/4 cup chopped celery
• 1/2 teaspoon Thai chilies minced
• 1/2 teaspoon lemongrass minced
• 1 pinch kaffir lime leaf minced
• 1 1/2 teaspoons roasted peanuts roughly chopped
• 1 tablespoon thai basil
• 1 tablespoon cilantro
• 1 ounce rice noodles crispy, cooked per instructions on package
• peanut sauce as needed

1. Mix mushroom soy, 1/2 teaspoon sesame oil and cornstarch together. Pour this mixture over the cubed steak and set aside to marinate for at least one hour.
2. Mix fish sauce, lemon juice, sugar, 1 tablespoon peanut oil, and 1/4 teaspoon sesame oil together, set aside.
3. Wash bibb lettuce leaves and set aside to drain.
4. Heat a wok over a hot flame. When hot, add remaining peanut oil to coat, then add the marinated steak, the kosher salt and cook, stirring, about 1 1/2 to 2 minutes (until browned on outside but still tender on the inside).
5. Pour the fish sauce mixture into a large bowl. Add all of the remaining ingredients, tossing gently to coat like a salad. Add the cooked meat to the mix and toss to combine.
6. Serve with the lettuce leaves on the side to use as wrappers, a dish of crispy rice noodles, and a dish of peanut sauce to season as desired

soy mushroom, sesame oil, cornstarch, beef flank, fish sauce, lemon juice, sugar, peanut oil, lettuce leaves bibb, kosher salt, red onion, red pepper, celery, chilies, lime leaf, peanuts, thai basil, cilantro, rice noodles, peanut sauce

Taken from www.yummly.com/recipe/Big-Bowl-Thai-Beef-Lettuce-Wraps-1007299 (may not work)