Lettuce Wraps with Stir-Fried Beef and Peanuts – Gluten-free version

👨‍🍳 Method

1. 1
   In a bowl, mix the beef strips with the starch and gluten-free soy sauce and let stand 15 minutes.

   Bowl
2. 2
   Rinse the lettuce leaves, dry well and keep in the fridge so they stay cold and crisp.

   Refrigerator
3. 3
   In a small bowl, mix the gluten-free soy sauce, lime juice, honey and chili into a smooth sauce.

   Bowl
4. 4
   Heat the wok over high heat until very hot, then add the oil.

   ⚙ Pan-fryingStoveWok

   💡A very hot wok and a few vegetables at a time: crowded vegetables release water and steam instead of charring, and lose their crunch.
5. 5
   Stir-fry the beef strips in batches, about 1 minute per batch, until golden, and transfer to a plate.

   Stove
6. 6
   Add the onion and red pepper and keep stir-frying 2–3 minutes, until the vegetables are tender but still crisp.
7. 7
   Add the cherry tomatoes and stir-fry a minute, until the skins start to split.

   Stove
8. 8
   Add the garlic and stir-fry 1 minute, until fragrant.

   Stove

   💡The garlic and ginger go in last: in the heat of the wok they burn within seconds.
9. 9
   Return the beef strips to the wok.
10. 10
    Pour the sauce into the wok and keep tossing 30 seconds, until the sauce thickens and coats everything.

    Stove
11. 11
    Serve the stir-fry on the lettuce leaves and sprinkle the nuts and cilantro over the top.