2-3 lbs Shaved Beef Loin

1/2 cup Soy Sauce

1/2  cup Olive Oil

1/2 cup Balsamic Vinegar

1/4 cup Agave

1/4 cup Hoisin Sauce

2 tbl Ground Fresh Chile Paste 

1 bunch Green Onions, chopped

1 tbl Canola Oil

1 Red Bell Pepper, sliced thin

3 Limes, juiced

1 large head of Artisan Romaine lettuce

1 pkg Slivered Organic Carrots

1 bunch Cilantro

1 tsp Toasted Seseme Seeds

1/2 cup crunchy Chinese noodles

1/4 cup Peanuts, chopped

For the marinade/dressing; add soy sauce, olive oil, balsamic vinegar, agave, hoisin sauce, Chile paste, scallions, the juice of two limes, and 1/2 of the cilantro in a large mixing bowl. After adding all ingredients mix well and reserve 1/4 cup in a mason jar for the dressing. Add sesame seeds to the dressing. Shake well

Add the beef to the remaining marinade in the bowl. Toss to coat and allow to marinade for 30 minutes to 1 hour. If you are working with a thicker cut of meat, you can marinade up to 24 hours. The shaved beef doesn’t need long to penetrate the meat. 

Add beef in batches to a hot wok or skillet with a tiny bit of oil. Cook all beef until no longer pink. Since the beef is shaved, it cooks really fast. Don’t over cook as it will get tough. 

Once the beef is cooked, prep your toppings. I like to slice red bell peppers super thin and soak in lime juice for about 10 minutes. Other toppings include slivered carrots, fresh cilantro, peanuts and crunchy Chinese noodles. 

Add beef strips to lettuce cups. Top with carrots, bell peppers, crunchy noodles, cilantro and peanuts. Drizzle each lettuce cup with a tiny bit of dressing. Enjoy.

‍