A Perfect Feast

The Equipment I Used

A Cast Iron Skillet- I like to use this to cook my steak. But, you can use any skillet.

The Ingredients Needed for Sesame Steak Lettuce Wraps

Steak- Use skirt steak for this recipe.
Soy Sauce- I like to use low salt soy sauce for this recipe.
Sesame Oil- Try to find pure sesame oil.
Sesame Seeds- You can find these with the spices at your market.
Bell Peppers- Use a red, orange, or yellow peppers. Or, use a mixture of colors.
Vegetable Oil- You’ll need this to cook the steak. I like the Crisco brand.

How I Made my Lettuce Wraps

First, I marinated the steak.
Then, I cooked the steak. Take care to not overcook the steak. I like to cook the steak in small batches so that it sears on the outside. If you overcrowd the steak, it will steam instead.
Finally, I filled my lettuce leaves with the steak, mushrooms, and pickled vegetables.

If you like Korean flavors, you need to try these tasty Sesame Steak Lettuce Wraps.

Sesame Steak Lettuce Wraps

Lettuce leaves filled with tender marinated steak and vegetables.

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Prep Time 15

Cook Time 30

Total Time 45

Course Appetizer

Cuisine Korean

Servings wraps

Calories 200 kcal

Ingredients

For the Marinade:

3 tbsp. low salt soy sauce
2 tbsp, sesame oil
2 tbsp. dark brown sugar
1 tbsp. honey
1 tbsp. sesame seeds
¼ tsp. crushed red pepper flakes

For the Vegetables:

2 cups thinly sliced bell peppers
2 cups thinly sliced red cabbage
⅛ tsp. kosher salt
2 tbsp. rice wine vinegar
1 tbsp. sugar

For the Rest of the Ingredients:

1 pound skirt steak, very thinly sliced
4 tbsp. vegetable oil, seperated
½ pound mushrooms, cleaned and sliced
12 Butter lettuce leaves
2 Fresno peppers, sliced
1 tbsp. sesame seeds
½ cup cilantro leaves
2 limes, cut in wedges

Instructions

Begin by marinating the steak: In a bowl, mix together all the marinade ingredients. Add the steak and cover the bowl. Refrigerate while you prepare the rest of the ingredients.
Next, make the Pickled Vegetables: In a bowl mix together the sugar and vinegar, and then add the rest of the ingredients.
Next, make the mushrooms: In a large skillet, heat two tablespoons of oil on medium heat. Cook the mushrooms with the salt and pepper for ten minutes or until they're golden brown.
Next, cook the steak: In a cast iron skillet heat two tablespoons of the oil on high heat, and cook the steak in five batches until it's cooked to rare or medium rare. Add more oil, as needed.
Fill each lettuce leaf with some steak, some mushrooms and some pickled veggies. Garnish the cups with the cilantro, Fresnos, and sesame seeds. And, serve with lime wedges.

Nutrition

Calories: 200kcal

Keyword beef

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Chocolate and Vanilla Ice Cream Cake

Chocolate and Vanilla Ice Cream Cake is one of our favorite summer desserts. I start this cake by making chocolate cookie crumbs. Then, I soften my ice creams and layer them in the pan along with the cookie crumbs. Finally, I top the cake with rich chocolate ganache, whipped cream, and rainbow sprinkles. We like this cake for several reasons. First of all, I like that I can make this cake days in advance. I keep it fresh by storing it in the freezer. Secondly, I like how easy this cake is to make. It really just takes about twenty minutes of hands- on time to make. Thirdly, I like how flexible the recipe is. I can use different ice creams to make this cake totally different. And, finally, we all love the rich and creamy flavors in this cake.

The Equipment I Used

An 8- inch Springform Pan- Use this to form the cake.
Plastic Wrap- You’ll need this to line the pan.
A Food Processor- Use this to crush up the cookies. Or, put them in a plastic bag and crush the cookies with a rolling pin.
An Electric Mixer with a Whisk Attachment- You’ll need this to whip the cream.
A Piping Bag with a Star Tip- Use this to pipe on the whipped cream.

The Ingredients Needed for Chocolate and Vanilla Ice Cream Cake

Ice Cream-I used Edy’s brand ice cream. I prefer using an ice cream like this, that isn’t very high in fat. That way the cake isn’t too dense.
Cookies- I usually use Nabisco wafer cookies. But today I couldn’t find them so I used a handful of chocolate Teddy Graham cookies.

How I Made my Cake

First, I made the chocolate layer. It’s important to freeze this layer for at least one hour.
Next, I added the cookie crumbs and the vanilla layer. I froze this overnight.
Finally, I made the ganache and poured it over the cake. And I added the sprinkles and whipped cream.

If you like ice cream you need to try this scrumptious Chocolate and Vanilla Ice Cream Cake.

Chocolate and Vanilla Ice Cream Cake

Topped with a chocolate ganache, whipped cream and rainbow sprinkles, and filled with chocolate ice cream and vanilla ice cream. Chocolate cookie crumbs separate the layers.

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Prep Time 30

Cook Time 5

Freezing Time 10

Total Time 12 35

Course Dessert

Cuisine American

Servings slices