Korean Barbecued Beef Lettuce Wraps

 1 ½ pounds steak

¼ cup soy sauce

1 ½ Tbsp brown sugar

2 tsp sesame oil

1 ½ Tbsp mirin or sherry

1 tsp rice vinegar

1 tsp sriracha (or to taste)

3 cloves of garlic, minced

1 inch piece of ginger, grated

4 scallions, sliced

1 ½ Tbsp sesame seeds

 1 head Boston lettuce, or any tender lettuce, washed with the leaves kept whole

Rice

 Directions:

Stick the steak in the freezer for about an hour.  When it is slightly frozen – I know, that sounds a little like slightly pregnant, so you’ll have to use your judgment – slice it as thinly as possible

 Dump the soy sauce, brown sugar, sesame oil, sherry, rice vinegar and sriracha into a ziplock bag.  Add the garlic and ginger.  Then throw in the sliced steak, and marinate anywhere from 20 minutes to a day.

 When you are about 30 minutes from dinnertime, cook the rice according to the instructions on the package, if you’re using it.  Drain the beef from the soy marinade, and quickly cook it in a really hot pan until it is just cooked, with some caramelized spots.  Alternatively, you can throw the beef on a sheet tray and broil it.  Top the beef with sesame seeds and scallions.

To make a wrap, place some rice and some beef in a piece of lettuce, roll it up, and enjoy!