Shaved Filet Mignon Lettuce Cups

Ingredients

• 2 lbs. Filet Mignon sliced thinly
• 2 cloves garlic minced 
• 1 red onion, julienned 
• 1 tablespoon red finger chili minced 
• 2 tablespoons fresh ginger, minced 
• 1/2 cup hoisin sauce 
• 1/4 cup soy sauce 
• 2 tablespoons sambal chili paste 
• 1 cup seasoned rice wine vinegar 
• 4 tablespoons cooking oil 
• 2 tsp sesame oil 
• 1 cup canned water chestnuts, drained, sliced thin 
• 1 bunch scallions, chopped 
• 6 carrots, peeled and julienned 
• 1 cup cilantro leaves 
• 1 cup toasted salted peanuts chopped 
• 2 limes 
• About 20 rinsed Boston bibb, iceberg or butter lettuce cups

Cooking

1. Place the carrots in a bowl and cover with 3/4 cup of rice wine vinegar. 
2. In a large skillet, over high heat add the cooking oil and when lightly smoking add the shaved beef seasoned with salt and pepper. 
3. Sear for 2-3 minutes over high heat keeping moving in the pan. 
4. Remove the beef and set aside.
5. Add the red onion, garlic, ginger, chili and sauté for 2-3 minutes. Add the hoisin sauce, soy sauce, sesame oil, sambal, 1/4 cup rice wine vinegar, and cook for 2 minutes.
6. Add the beef back into the pan with the water chestnuts and half the scallions. Cook for 2 minutes, until the beef is 145 degrees, squeeze the juice of one lime and remove from the pan. 
7. Fill the lettuce cups with some of the beef mixture, top with the marinated carrots , crushed peanuts and a few cilantro leaves. 
8. Garnish with fresh lime wedges.
9. Serve immediately.

Nutrition

Nutrition information per serving, 8 servings: 430 Calories; 26.4 g Total Fat (5.4 g Saturated Fat; 0.3 g Trans Fat; 8 g Polyunsaturated Fat; 10.5 g Monounsaturated Fat); 69 mg Cholesterol; 840 mg Sodium; 23 g Total Carbohydrate; 4.4 g Dietary Fiber; 10.2 g Total Sugars; 0.8 g Added Sugars; 30 g Protein; 67.4 mg Calcium; 4.3 mg Iron; 736 mg Potassium; 0.1 mcg Vitamin D; 0.5 mg Riboflavin; 12.6 mg Niacin; 0.8 mg Vitamin B6; 3.3 mcg Vitamin B12; 330 mg Phosphorus; 4.3 mg Zinc; 23 mcg Selenium; 77.5 mg Choline