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  7838 Wilkerson Court
  San Diego, CA 92111
  Tel: (858)560-8884
  Fax: (858)560-9276
   
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Beef in Lettuce Leaves with Soy-Ginger Dipping Sauce
 
Materials:  
1 1/4 LB. filet mignon 24 lettuce leaves
1 small cucumber, cut into thin matchsticks
1 carrot, cut into thin matchsticks 6 scallions.
   
Sauce Ingredient:  
1 C. of low-sodium soy sauce 3 large garlic cloves, minced
1 T. of grated fresh ginger 1 T. of sugar
1/4 T. of freshly ground black pepper
3 T. of sesame seeds 1 T. of sesame oil
1/4 C. of sake  
   
Procedures:  
  1. Combine all the sauce ingredients in a big bowl. Finely chop 3 of the scallions and add them to the marinade. Set aside.
  2. Slice the filet into 1/4 inch thin pieces, and marinade with the sauce at the room temperature for 1 hour.
  3. Heat the oven to 375 degrees. Heat a large grill pan over high heat. While the pan is heating, thread beef slices onto each skewer. Place the meat on the grill and cook until medium or medium-rare, about 1 minute per side, and arrange on the plate.
  4. Arrange the lettuce leaves on a serving platter and cut 2 of the remaining scallions into matchsticks. Fill each leaf with the cucumber, scallion, and carrot matchsticks.
  5. Bring the remaining marinade to a boil in a saucepan. Boil the sauce for 1 minute, then transfer it to a serving dish. Thinly slice the remaining scallion and add it to the sauce.
  6. Place beef skewer in the lettuce and serve with the sauce.