Strips of beef soak in an umami-rich sauce fortified with beer and laced with sriracha. The excess marinade is reduced to an intense sauce for drizzling over the lettuce cups. This recipe involves advance marinating.
Makes 6 to 8 servings
1/2 cup soy sauce
1/2 cup dark beer
3 garlic cloves, minced
3 tablespoons brown sugar
Juice of ½ lime, plus 2 tablespoons freshly squeezed lime juice
2 tablespoons sriracha, plus more as condiment
1 tablespoon sesame oil
2 pounds New York strip or rib-eye steak, cut crosswise in ¼-inch thick slices
1 large carrot, peeled and grated
¼ teaspoon salt
1-2 red jalapeno peppers, thinly sliced
1 bunch scallions, white and green parts thinly sliced
1 cup fresh mint leaves
1 cup fresh cilantro leaves
1/3 cup sesame seeds, lightly toasted
2 cups basmati rice, cooked
1-2 heads green leaf lettuce, leaves separated, washed and dried
1 tablespoon peanut or vegetable oil
For the marinade, whisk together soy sauce, beer, garlic, sugar, 2 tablespoons lime juice, sriracha and sesame oil in a large bowl. Add meat and toss to coat. Let sit at room temperature 1 hour, or refrigerate covered up to 24 hours.
Prepare condiments. Toss carrot with remaining lime juice and salt in a small bowl and set aside. Place peppers, scallions, mint, cilantro, sesame seeds, sriracha and rice in individual serving bowls. Arrange lettuce on a platter.
To prepare the meat, heat peanut or vegetable oil in a skillet or grill pan over medium-high heat. Add beef strips in batches in one layer without overcrowding. Brown on both sides. Transfer to a platter and keep warm.
Once all the beef has been browned, pour the remaining marinade and any collected meat juices into the skillet. Bring to a boil, scraping up any bits, and reduce until somewhat thickened. Pour into a small bowl.
To serve, top a lettuce leaf with a few spoonfuls of rice, 1-2 meat strips, and a spoonful of the marinade reduction. Sprinkle with the other condiments and drizzle with sriracha. Roll up and eat.