Beer-And-Sriracha-Marinated Beef Lettuce Cups

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.

Beer-And-Sriracha-Marinated Beef Lettuce Cups i i
Lynda Balslev for NPR
Beer-And-Sriracha-Marinated Beef Lettuce Cups
Lynda Balslev for NPR

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.

Comments

 

Please keep your community civil. All comments must follow the NPR.org Community rules and Terms of Use. NPR reserves the right to use the comments we receive, in whole or in part, and to use the commenter's name and location, in any medium. See also the Terms of Use, Privacy Policy and Community FAQ.

Support comes from: