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Hoisin Beef & Cashew Lettuce Wraps



1½ lbs (750 g) beef tenderloin or top sirloin grilling medallions, about 1 inch (2.5 cm) thick
⅓ cup (80 mL) hoisin sauce plus extra for dipping
1 head Boston or green leaf lettuce, washed and leaves left whole
1 red pepper, finely julienned
1 carrot, peeled and grated
½ cup (125 mL) green onions, finely sliced on an angle
½ cup (125 mL) salted and roasted cashews, coarsely chopped
2 cups (500 mL) cooked jasmine rice (cook according to package instructions)


  1. Preheat an oiled grill to high.
  2. Sear beef on 1 side, about 2 minutes. Flip and begin to baste medallions with ⅓ cup (80 mL) hoisin sauce. Continue to baste on both sides and cook to desired doneness, preferably medium-rare. Let rest 5 minutes before slicing.
  3. Arrange lettuce leaves, red pepper, carrot, green onions, cashews, rice and additional hoisin sauce in bowls for garnishing.
  4. Slice beef very thinly and serve with other ingredients. To form a wrap, place desired ingredients on leaf, and drizzle or dip with extra sauce.
Serves 4


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