Moo Shu Mignon
Petite filet mignon stir-fried with ginger-soy glaze, served in crisp lettuce cups
30 minutes
Serves 4
DinnerShellfish-free
Herb's take
East meets West in this Asian-Style Mignon Lettuce Wrap: tender filet mignon gets a high-heat stir-fry, then cozies up in lettuce with a punchy glaze. You'll learn why searing small-cut steak fast is the ticket to flavor without overcooking.
Ingredients
Yield
4
Instructions
- 01Pat the sliced filet mignon very dry with paper towels. Season lightly with salt and black pepper.
- 02In a small bowl, whisk soy sauce, hoisin sauce, rice vinegar, brown sugar, and sesame oil until smooth. Set aside.
- 03Stir cornstarch into 2 tbsp cold water to make a slurry. Set aside.
- 04Heat 1 tbsp vegetable oil in a large skillet or wok over high heat until shimmering. Add filet mignon in a single layer and sear undisturbed for 45 seconds. Flip and cook another 30 seconds, then transfer immediately to a clean plate.
- 05Reduce heat to medium-high. Add remaining 1 tbsp vegetable oil to pan. Sauté ginger and garlic for 30 seconds until fragrant.
- 06Add water chestnuts, shredded carrots, and red bell pepper. Stir-fry for 2 minutes until crisp-tender.
- 07Return steak and collected juices to the pan. Pour in your soy-hoisin glaze and bring to a simmer, stirring to coat everything.
- 08Stir up your cornstarch slurry and add to pan. Stir constantly and cook for 1 minute, until the sauce thickens and turns glossy.
- 09Remove from heat. Sprinkle in scallions and red pepper flakes. Toss to combine.
- 10Arrange lettuce leaves on a platter. Spoon steak mixture into each leaf. Serve with lime wedges on the side for squeezing at the table.
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