I originally planned on posting my cinnamon rolls this week, but time got away from me. I would like to get some really nice photos of the “how to” put together on them also. I will try to get my kiddos to help me with it this weekend, so keep an eye out in the next week or two of Freezer Food Friday for that!
I keep finding yummies as I sort out my new blog site. This is really tasty beef dish I first posted on April 25, 2007. I usually make 3 of this, eat one that night and put the other two in the freezer. I makes a great lettuce wrap, but is also really tasty served over rice.
Head over to MJ’s for Freezer Food Friday and join in on the fun! If you have a gluten free recipe you know freezes well, leave a comment here and I will add you on for Freezer Food Friday, the Gluten Free Edition!
The recipe has the ingredients for one recipe worth on the left and the ingredient amounts times three on the right if you want to have a couple pre-made meals for the freezer.
If you would like, here is a printable recipe card for multiple batches of Orange Beef Wrap Filling for the freezer instead of using the recipe below.
Orange Beef Lettuce Wraps
One for tonight and two to freeze! Can be used as a filling for lettuce wraps or served over rice.
One recipe: times 3:
1 cup 3 cups matchstick cut carrots (to see how to do this, go here.)
1 ½ lbs. 4 ½ lbs. boneless steak (I got bottom round on sale)
1 T 3 T cornstarch
2 T 1/3 cup oil (I use olive)
1/4 t 3/4 t crushed red pepper flakes
½ cup 1 ½ cups green onions, thinly sliced, including green tops
1 (8 oz.) can 3 cans water chestnuts, cut into matchsticks
3 T ½ cup frozen orange juice concentrate, thawed
3 T ½ cup hoisin sauce (be sure GFCF)
3 T. ½ cup rice wine vinegar
3 T ½ cup low sodium soy sauce (be sure GFCF)
2 T 1/3 cup packed brown sugar
1 T 3 T cornstarch
½ t ½ t fresh grated ginger (or paste)
¼ t ¾ t pepper
2 heads Boston lettuce leaves, separated, rinsed and dried
mung bean sprouts
chopped peanuts or cashews
diced cucumbers, shredded bok choy, etc.
Cut steak into pieces 3” long and 1/8 inch thick. In bowl, combine sliced steak and cornstarch. Toss to coat and set aside. In another bowl combine sauce ingredients and set aside.
In a wok or large skillet, heat half of oil over medium-high heat. Add the carrots and stir-fry until just crisp-tender. Stir in water chestnuts, remove mixture from pan and set aside to cool.
Add rest of oil to pan and heat. Working in batches, stir-fry meat and crushed chili pepper flakes, until browned on all sides, being careful not to overcook. As a batch of meat is cooked, remove from pan and set aside to cool while another batch of meat is being stir-fried. A 9×13 pan works well for this.
After the last batch of meat is cooked and removed from pan, lower heat to medium and pour orange sauce mixture into pan. Whisk sauce, scraping any brown bits in pan and cook until thick and bubbly. Remove from heat and cool sauce.
Assemble bags: I set up two freezer bags with “orange beef mix,” the date, and reheating instructions written on it. You will also need a pan to warm tonight’s dinner. I divide the cooled carrots mix, cooked beef, green onions, and sauce by three, one part in each bag and one part in the pan. Squeeze out all the air from the bags, flatten and freeze.
To eat: Thaw and heat over medium low heat until heated through. Put a small amount of meat mixture onto a lettuce leaf and top with desired toppings. Fold over leaf and eat. Serve with rice if desired.