Jennifer Causey
Bookmark this speedybeef dinner ideaASAP!
The key to success is to cook the meat in batches to avoid steaming and maximize browning.
Fresh herbs like cilantro and mint add tons of freshness to this dish.
Photo:Jennifer Causey
For more crunch and veggie power, include sliced radishes, cucumbers, and/or carrots for wrapping.
This recipe was developed by Jenna Helwig.
Cook rice according to package directions.
Meanwhile, whisk vinegar, sugar, fish sauce, and 1/2 teaspoon salt ina large bowl.
Slowly whisk in 1/4 cup oil.
Whisk in white and light green scallion parts and 1 tablespoon sesame seeds.
Thinly slice steak against the grain into 1/8-inch-thick strips.
Heat a large, heavy skillet over high.
Pat steak dry with paper towels and sprinkle with remaining 1 teaspoon salt.
Add remaining 1 tablespoonoil to hot skillet.
Add half of steak; cook, undisturbed, until brownedon bottom, about 2 minutes.
Stir and cook until steak is just cooked through, 1 to 2 minutes.
Transfer steak to a plate.
Repeat with remaining steak.
Transfer steak and any juices from plate to bowl with vinaigrette.
Toss to coat; remove steak.
Top steak and rice with dark green scallion parts and remaining 1 tablespoon sesame seeds.
Wrap steak, rice, and (if desired) herbs in lettuce leaves.
Drizzle with vinaigrette or use for dipping.
Store leftover steak and rice in the fridge for up to 3 days.
