- Ontario veal: 1lb cut in cubes
- Garlic salt: to taste
- Butter: 2 tbsp
- Garlic: 5-6 cloves
Sauce:
- Housin Sauce: 1/4 cup
- Garlic: 5 cloves, minced
- Mirin (Sweet cooking wine): 2 tbsp
- Soy sauce: 2 tbsp
For Serving:
- 1 head of butter lettuce or iceberg lettuce, leaves separated
- 1/4 cup chopped peanuts or cashews (optional, for crunch)
- Sesame seeds for garnish
Instructions:
Prepare the sauce: Mix together sauce ingredients and set aside.
Marinate the meat: Use half of the sauce and garlic salt to marinate the meat, ideally for overnight
Heat the pan: Heat butter in a large skillet over medium heat. Add garlic and sauté for 2-3 minutes until fragrant and softened.
Cook the veal: Sear veal cubes, 2-3 min on each side until it is golden brown
Add Flavor: Stir in the remaining sauce. Cook for another 2-3 minutes, stirring occasionally, until the veal is well-coated.
Assemble the Wraps: Arrange lettuce leaves on a platter. Spoon the veal mixture into each lettuce cup.
Garnish and Serve: Sprinkle with chopped peanuts or cashews or sesame seeds based on preference.
Recipe courtesy of: Lucy Cheng Li @smileey.lucy
