We harvested our first head of “Little Gem” romaine lettuce this weekend.  Wanting to celebrate the occasion I checked the refrigerator and pantry to see what was available for ingredients.  Viola, leftover flank steak, a good start.  We also had onions, organic brown rice and a bottle of “Saigon Sizzle” stir fry sauce.

It all came together for a delicious and fun to eat meal.  Here is the recipe.

1 1/2 cups of leftover flank steak cut into 1/4″ thick slices against the grain and then cut into bite sized morsels

1 onion rough chopped

2 tablespoons of good oil (coconut oil, avocado oil or olive oil)

3 tablespoons of “Saigon Sizzle” stir fry sauce

1 head of “little Gem” lettuce washed and separated into individual leaves.

a batch of your favorite rice, freshly cooked

PROCEDURE:

Start the rice.

While rice is cooking, prep all of your ingredients.

When rice is finished cooking, heat a saute pan, add your oil and then cook the onions until tender and slightly browned. (approximately 8 minutes).                       Add the flank steak and cook for 2 minutes, just long enough to bring to temperature.  Add the sauce and mix well.

Put rice, steak/onion mixture and lettuce on a platter.  Place some rice on a lettuce leaf and then some of the steak/onion mixture.  Enjoy.

LITTLE GEM LETTUCE BOAT WITH RICE AND LEFTOVER FLANK STEAK SAUTEED WITH ONIONS AND "SAIGON SIZZLE" SAUCE

HAVING FUN WITH YOUR FOOD. THE LITTLE GEM LETTUCE LEAVES ARE PERFECT FOR MAKING A VESSEL OF GOODNESS