Beef and Veggie Lettuce Wraps
2 tablespoons peanut oil
1 bag frozen stir-fry vegetables 1-pound
1 flank steak cut across grain into 1/2-inch-thick strips, 1-pound
1 package stir-fry seasoning mix .75-ounce
1 tablespoon light brown sugar
1 tablespoon plus 2 teaspoons light soy sauce divided
1/4 cup shredded fresh basil
Hot cooked rice
14 to 16 Bibb lettuce leaves
1 tablespoon black sesame seeds
1 jar plum dipping sauce 9.2-ounce
1 teaspoon garlic spice blend
1/2 teaspoon ginger spice blend
In a large nonstick skillet, heat oil over medium-high heat. Add vegetables; sauté for 6 to 8 minutes,or until vegetables are tender and begin to brown. Add flank steak, and sauté 5 to 6 minutes, or until meat is browned. Add seasoning mix, brown sugar, and 1 tablespoon soy sauce,stirring until mixture is well combined and heated through. Remove from heat, and stir in basil.
Place desired amount of rice on lettuce leaves. Evenly arrange beef mixture on rice, and sprinkle with sesame seeds.
In a small bowl, combine the plum dipping sauce, the remaining 2 teaspoons light soy sauce, the garlic spice blend, and the ginger spice blend. Serve the sauce for drizzling with lettuce wraps.