Scale
Ingredients
For the marinade
- 1/4 cup rice wine vinegar
- 1/4 cup soy sauce (preferably low-sodium)
- 2 tablespoons chili-garlic paste (I used Lan Chi but any blend will do)
- 1 scallion stalk, chopped
- 2 tablespoons grated fresh ginger
- 1 tablespoon toasted sesame oil
- 1 pound sirloin steak, cut into thin strips
For the lettuce wraps
- 2 teaspoons chili-garlic paste
- 1 teaspoon toasted sesame oil
- 2 teaspoons rice wine vinegar
- 1 cup julienned cucumbers
- 1 cup julienned carrots
- 1/4 cup thinly sliced red onions
- 24 large Boston or romaine lettuce leaves, washed thoroughly and patted dry
- 1/4 cup chopped cilantro leaves (optional)
- 2 tablespoons crushed peanuts (optional)
Instructions
- In a large Ziploc bag, combine the vinegar, soy sauce, chili-garlic paste, scallions, ginger and sesame oil. Coat the sirloin steak strips in the marinade, close the bag and refrigerate for 1 hour.
- Heat a large skillet over high heat. Remove the steak from the marinade, setting the marinade aside. Sear the steak strips, tossing frequently, for 2-3 minutes (or to your desired doneness). Remove from skillet and set aside to cool.
- Add the marinade to the skillet and bring to a vigorous boil for 3 minutes. It should thicken and become slightly sticky. Toss it with the cooked steak strips.
- In the bottom of a medium bowl, combine the chili-garlic paste, toasted sesame oil and rice wine vinegar until it forms a dressing. Add the cucumbers, carrots and red onions, then toss to combine.
- Build your lettuce wraps: place two lettuce leaves on top of each other (this is mostly for structural integrity). Add the steak strips and top with the carrot-cucumber mixture. Top with peanuts or cilantro if desired. Eat and repeat and invite me over please!