These are a fresh, yummy and easy treat for any night of the week. We grilled these in the fall, back when it was warm and balmy outside, which makes me a little sad-happy to think about. Sad for the current weather, but happy for the yum-yum of this recipe.
If you don’t have the cajones to brave the cold, you can cook these in a saute pan, but you’ll miss some of the flava. C’mon now, don’t be a wuss. Get out there and make me proud.
1 pound of flank steak, sliced as thinly as possible against the grain.
1 tablespoon of minced ginger
1 1/2 ounces of soy sauce
1 ounce of rice vinegar
1 ounce of sesame oil
handfuls of sliced green onions
3 garlic cloves, minced
- Marinate meat for 2 hours. Grill off meat ( about 20 seconds per side). (Side note: Grilling or baking “off” anything is a very chefy term that just means the aforementioned word. If you’re in the mood to feel extraordinarily culinary, try using it in a sentence some time.)
- Once cooked, stuff the lettuce with steak.
The Chef likes to top these with kimchi, pickled cucumbers, and hoison sauce and serve with coconut jasmine rice.