Sirloin filets are just the right kind of tender so you can easily bite into the cups. Warm short-grain rice will soak up the extra sauce. Don’t be afraid to use your fingers and get messy when assembling these. Cook, relax, and enjoy!
What you’ll need:
2 Tbsp gluten-free tamari
2 Tbsp honey
1 tsp toasted sesame oil
1 clove garlic
1 oz ginger
2 sirloin steak filets
1 cup sushi rice
2 oz scallions
1 Tbsp white sesame seeds
1 head Bibb or Boston lettuce
vegetable or safflower oil
Equipment:
fine-mesh sieve
small pot
small skillet
large skillet
Recipe steps:
-
Make marinade
Combine tamari, honey, and sesame oil in a medium bowl. Peel and finely grate garlic and ginger into the bowl. Add ¼ cup water and whisk until honey dissolves. -
Marinate beef
Pour half of marinade into a small bowl and set aside. Slice steaks crosswise ¼-inch thick and add to remaining marinade; toss to coat. -
Make rice
Rinse rice in a fine-mesh sieve until water runs clear. Place in a small pot with 1½ cups water and bring to a boil. Cover, reduce heat to low, and cook until water is absorbed and rice is tender, 15 minutes. Set aside, covered. -
Finish sauce
Thinly slice 1 scallion and add to reserved marinade. Cut remaining scallions into 1½-inch pieces. Place sesame seeds in a small dry skillet over medium heat. Cook, swirling occasionally, until golden and fragrant, about 2 minutes. Trim lettuce and separate leaves. -
Cook beef
Heat 1 tablespoon oil in a large skillet over medium-high. Remove beef from marinade and add to skillet. Cook, turning once, until browned, about 4 minutes. Add scallion pieces and cook, stirring and scraping up any bits from the bottom, until liquid is reduced and glazes the meat, about 30 seconds. -
Serve
Transfer meat and scallions to a bowl and top with sesame seeds. Make lettuce wraps with rice and beef and drizzle sauce over top. Enjoy!
