Instructions

• 1

  Make the pickled apples and radish relish first. Combine white wine, water, sweetener, salt, coriander, and peppercorn into a small saucepan, and bring to a boil. Remove brine from the stovetop, and stir in apples and radishes. Set aside for 10-20 minutes. Drain apples and radishes and season to taste.

  Go Raw! The apples and radishes do not have to be pickled, simply squeeze lime juice and sprinkle with salt to bring out the flavor. You don’t have to peel the apple, it’s up to you!

• 2

  Prepare the toppings. The scallions are cut diagonally in 1/4-inch pieces then divided in two piles, green and white. Use a julienne vegetable peeler down the yellow squash lengthwise into thin strips. Remove the strings from each celery stick. Use a potato peeler down the celery to cut paper-thin ribbons.

  Change It Up! Try different toppings: cucumber, red bell pepper, chopped jalapeños, and peanuts!

• 3

  Cut the beef pouch open, thoroughly drain beef broth, and discard. Remove beef and cut into 1/2-inch strips then cut in the opposite direction to make small cubes.

• 4

  Heat skillet, over MEDIUM-HIGH until hot. Add 1 TBSP of your preferred cooking oil. Add the white scallion pieces, and stir for 30 seconds.

• 5

  Add beef and sear on the first side for about 1 minute. Turn beef over, and pour in Kevin’s Teriyaki sauce. Turn heat up to HIGH, stirring continually and cook for 1 minute. Remove from heat, and let cool in pan until serving.

  Get Spicy: Sprinkle Teriyaki Beef with 1/2 TSP crushed red pepper flakes, or more if you dare!

• 6

  To serve, divide julienne yellow squash and celery ribbons onto six butter lettuce leaves. Top lettuce wraps with Teriyaki Beef and fresh scallion greens, and pickled apples and radishes. Garnish with mint leaves. Wrap lettuce leaves like a taco and enjoy!

  Go Herbs! Add a combo of mint, basil, and cilantro for a boost of delicious herbs.