STEAK LETTUCE WRAPS RECIPES

Steps:

• In a medium saucepan, whisk together rice wine vinegar, fish sauce, brown sugar, lime zest, ginger, garlic, and chili. Cook over medium heat, whisking until sugar is completely dissolved.
• Remove from heat and add ice cubes, stirring until melted and mixture is cool. Transfer half of the mixture to a medium bowl and set aside to use as dressing.
• Whisk vegetable oil into remaining marinade and transfer to a large Ziploc bag. Add steak to bag, pressing air out and sealing tightly, and allow to marinate for 1-2 hours (this is a highly acidic marinade, so marinating any longer will start to denature the meat).
• Meanwhile, prepare the rice (it should be cold or room temperature for serving). Preheat oven to 400 degrees. Stir together rice, chicken stock, and butter in a medium oven-safe pot and bring to a boil, uncovered, over medium heat. As soon as the mixture comes to a boil, cover with a tight-fitting lid and transfer to the oven. Cook for exactly 17 minutes.
• Remove from the oven, fluff with a fork, and season with lime juice and salt, to taste. Once the rice has cooled to room temperature, stir in cilantro, transfer to a serving bowl, and set aside.
• Arrange lettuce leaves, cilantro, mint, basil, carrots, cucumber, scallions, jalapeno, peanuts, and lime wedges on a large platter, along with small bowls of chili sauce and dressing. Set aside while you grill your steak.
• Heat a cast iron grill pan or skillet over high heat. Remove steak from the marinade and trim, if necessary, to fit your pan. Working in batches, add steak to pan and sear hard, 2 minutes per side.
• Remove to a grooved cutting board and allow meat to rest at least 5 minutes before slicing against the grain into strips. Serve alongside rice and lettuces, herbs, veggies, and dressing.

Steps:

• Place 1 lb. boneless beef short ribs on a plate or small rimmed baking sheet and freeze uncovered for 15 minutes. This makes it easier to slice.
• Time to start your perfect pot of rice if you want it!
• Finely grate 1 red Fresno chile, 1 2" piece ginger, and 4 garlic cloves into a medium bowl. (If you're sensitive to spice, maybe start with a half of a chile—you never know how hot they're going to be!) Cut 1 lime in half and squeeze juice into bowl. Cut remaining 2 limes into wedges and reserve for serving.
• Add 1 Tbsp. light brown sugar, 2 tsp. toasted sesame oil, and 2 tsp. salt to bowl with chile mixture and stir with a fork to combine.
• Cut short ribs crosswise against the grain as thinly as possible (and no more than ¼" thick), creating lots of small strips. Add to bowl with marinade and use your hands to massage marinade into meat until coated. Let sit at room temperature at least 15 minutes (or as long as 2 hours!).
• Meanwhile, tear 1 head of red leaf lettuce into large hand-sized pieces. Rinse and thoroughly dry in a salad spinner. Arrange on a large platter.
• Place ¾ cup roasted, salted peanuts in a resealable plastic bag, seal, and coarsely crush with the bottom of a heavy mug or glass. (You could also just chop them, but this is the cleanest way to go about it.) Transfer to a small bowl; set aside for serving.
• Slice 1 English hothouse cucumber in half lengthwise, then cut crosswise into ¼"-thick half moons. Arrange on platter alongside lettuce. Arrange 1 cup cilantro leaves with tender stems and reserved lime wedges on platter.
• Heat 1 Tbsp. vegetable oil in a large (12") nonstick skillet over medium-high until shimmering. Add half of short ribs in a single layer and cook, undisturbed, until deeply caramelized on one side, about 3 minutes. Turn with tongs and continue to cook until second side is deeply caramelized, about 1 minute longer. Transfer to platter. Return skillet to medium-high heat, add remaining 1 Tbsp. vegetable oil, and repeat with remaining meat.
• Arrange cooked rice, steak, reserved peanuts on platter with vegetables (if your platter is too small, serve rice and peanuts alongside in separate bowls).