Five-Spice Beef Wraps with Orange Ginger Dipping Sauce

Makes 4 servings
Prep Time: 20 minutes
Cook Time: 20 minutes

For the dipping sauce
¼ cup rice wine vinegar
Juice of 1 medium orange (about 1/3 cup)
2 tablespoons all natural sugar
1 (1-inch piece) ginger, peeled and grated (about 1 tablespoon)
1 tablespoon prepared chili sauce
Salt and freshly ground pepper

For the beef
1 (1 pound) flank steak, cut across the grain into thin slices
1 teaspoon Chinese five-spice powder
1 teaspoon toasted sesame oil
1/3 cup dry sherry
2 large shallots, minced (about 2 tablespoons)
Zest of ½ medium orange (about 1 tablespoon)
1 tablespoon prepared chili sauce
1 (4-ounce) can whole water chestnuts, drained and cut into 24 slices
1 bunch (6 to 8) green onions, thinly sliced on the diagonal (about ½ cup)

For the wraps
8 large Boston lettuce leaves
½ cup chopped peanuts
1 large carrot, shredded (about ½ cup)


Pour the rice wine vinegar, orange juice, sugar, ginger and 1 tablespoon chili sauce into a pan over medium heat. Stir and simmer until reduce and thickened slightly, about 5 minutes. Remove from the heat.

Toss the flank steak with Chinese five-spice powder and sesame oil. Heat 1 tablespoon olive oil in a skillet over medium high heat. Cook until the meat is golden on the edges, but still pink in the center, about 5 minutes. Pour in the sherry, shallots, orange zest and 1 tablespoon chili sauce. Cook, until the sauce thickens slightly, about 3 to 4 minutes more. Stir in the water chestnuts and green onions.

To serve, pour the meat into a serving bowl. Place the lettuce leaves and condiments alongside. Pour the dipping sauce into a bowl. Invite your gang to create their own fabulous wrap.