Take a spin with this wildly fancy take on lettuce wraps. Marinated venison steak is grilled and served with fresh lettuce cups, rice, carrots, cucumbers, kimchee, fresh cilantro, and topped with chili sauce.
1 1/2 Pound Venison Steak
1/4 Cup soy sauce
1 1/2 Tablespoon Sugar, Unrefined
1/3 Cup Beer, Stout or Porter
4 Clove garlic, minced
2 Pieces Scallions, minced
2 Teaspoon sesame oil
1 Tablespoon honey
1 Whole Asian Pear, Peeled and Grated
1 Head lettuce, leaves separated
1 As Needed Rice, Sushi
1 To Taste scallion, thinly sliced
1
1 To Taste Kimchee
1 To Taste Thai Basil
1 To Taste Shiso
1 To Taste mint
1 To Taste cilantro
1 To Taste Radishes, Thinly Sliced and Soaked in Cold Water
1 To Taste Carrots, peeled and julienned
1 To Taste Persian Cucumber, thinly sliced
1 To Taste chile flakes
1 To Taste garlic, thinly sliced
1 To Taste chili sauce
1 1/2 Pound Venison Steak
1/4 Cup soy sauce
1 1/2 Tablespoon Sugar, Unrefined
1/3 Cup Beer, Stout or Porter
4 Clove garlic, minced
2 Pieces Scallions, minced
2 Teaspoon sesame oil
1 Tablespoon honey
1 Whole Asian Pear, Peeled and Grated
1 Head lettuce, leaves separated
1 As Needed Rice, Sushi
1 To Taste scallion, thinly sliced
1
1 To Taste Kimchee
1 To Taste Thai Basil
1 To Taste Shiso
1 To Taste mint
1 To Taste cilantro
1 To Taste Radishes, Thinly Sliced and Soaked in Cold Water
1 To Taste Carrots, peeled and julienned
1 To Taste Persian Cucumber, thinly sliced
1 To Taste chile flakes
1 To Taste garlic, thinly sliced
1 To Taste chili sauce