INGREDIENTS
3 tablespoon(s) Soy sauce
1 tablespoon(s) sugar
2 teaspoon(s) Asian sesame oil
1 teaspoon(s) fresh ginger, minced, peeled
1/4 teaspoon(s) ground red pepper, (cayenne)
1 clove(s) garlic, crushed with garlic press
1(about 1 pound) beef top round steak, trimmed, cut into 1/2-inch cubes
4 stalk(s) celery with leaves, thinly sliced
5 ounce(s) (1 3/4 cups) shredded carrots
3 green onions, thinly sliced
1 tablespoon(s) sesame seeds
1 head(s) Boston lettuce, separated into leaves
Green-onion tops, for garnish

DIRECTIONS

1. In medium bowl, stir soy sauce, sugar, oil, ginger, ground red pepper, and garlic until blended. Add beef, turning to coat with soy-sauce mixture, and marinate 15 minutes at room temperature, stirring occasionally.
2. In nonstick 12-inch skillet, heat celery, carrots, and 1/3 cup water to boiling over medium-high heat. Cook 2 to 3 minutes or until vegetables are tender-crisp, stirring occasionally. Add beef with its marinade and cook 2 minutes or until meat just loses its pink color throughout, stirring quickly and constantly. Stir in green onions and sesame seeds, and cook 1 minute, stirring.
3. To serve, let each person place some beef mixture on a lettuce leaf. Garnish with green-onion tops. If you like, fold sides of lettuce leaf over filling to make a package to eat out of hand.

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