Chorizo XO Beef Lettuce Cups

Recipe by Chef Jet Tila

Chef's Tip: Slice the beef thinly across the grain and cook it in small batches so it sears instead of steaming. The chorizo XO should coat the beef lightly—the goal is bold, savory flavor without making the lettuce cups greasy.

• 1 1/2 pounds (680 g) Gold Canyon Meat CO. Portion Cut Tenderloin Filet, trimmed and thinly sliced across the grain into 2-inch strips
• 1 tablespoon (15 ml) light soy sauce
• 1 tablespoon (15 ml) Shaoxing wine
• 2 teaspoons (6 g) cornstarch
• 1 teaspoon (5 ml) sesame oil
• 1/2 teaspoon (2 g) baking soda
• 2 tablespoons (30 ml) Trifoglio Sauté Oil (EVOO/Avo Blend), divided

1. Combine the beef strips with the soy sauce, Shaoxing wine, cornstarch, sesame oil, and baking soda. Mix until the beef is evenly coated, then refrigerate for 20 to 30 minutes.

• 6 ounces (170 g) Gold Canyon Meat CO. Jalisco-Style Chorizo
• 2 tablespoons (30 ml) Trifoglio Sauté Oil (EVOO/Avo Blend)
• 1/2 cup (70 g) finely minced shallots
• 2 tablespoons (20 g) finely minced garlic
• 1 tablespoon (10 g) finely minced fresh ginger
• 2 tablespoons (30 g) sambal oelek
• 1 tablespoon (15 ml) oyster sauce
• 1 tablespoon (15 ml) brown sugar
• 1 tablespoon (15 ml) rice vinegar
• 1/2 cup (85 g) Stanislaus Il Mullino Divino Tomato Sauce from the Bella Bello portfolio
• Salt and Pepper to taste

1. To make the chorizo XO sauce, heat a large skillet or wok over medium heat. Add the chorizo and cook, breaking it into very small pieces, until browned and the fat has rendered. Add the avocado olive oil blend, shallots, garlic, and ginger. Cook until the aromatics are softened and fragrant.
2. Stir in the sambal, oyster sauce, rice vinegar, and brown sugar. Add the tomato sauce and cook until the mixture becomes concentrated, glossy, and jammy, about 3 to 5 minutes. Add salt and pepper to taste. Transfer the chorizo XO sauce to a bowl and reserve.

• 1 cup (120 g) Markon First Crop Tri-Color Baby French Carrots, cut into fine julienne
• 1/2 cup (85 g) Stanislaus Il Mullino Divino Tomato Sauce from the Bella Bello portfolio
• 4 scallions, thinly sliced
• 1/2 cup (15 g) fresh cilantro leaves
• 1/4 cup (10 g) fresh Thai basil leaves, torn
• 12 large butter lettuce or iceberg lettuce leaves
• 1 lime, cut into wedges

1. Wipe out the skillet or wok and place it over high heat. Add 1 tablespoon of the avocado olive oil blend and heat until you see wispy white smoke. Add half of the beef in a single layer and sear without moving for about 30 seconds. Stir-fry until browned but still tender, about 1 to 2 minutes more. Transfer the beef to a plate and repeat with the remaining oil and beef.
2. Return all the beef to the pan. Add the chorizo XO sauce and toss over high heat until the beef is evenly coated and the sauce clings to the strips. Fold in half of the carrots, tomato sauce, and scallions, then remove the pan from the heat.
3. Arrange the lettuce leaves on a serving platter. Spoon the chorizo XO beef into each leaf and top with the remaining carrots, tomatoes, scallions, cilantro, and Thai basil. Serve immediately with lime wedges.