Shaken beef lettuce wraps

From Scott Giambastiani, Google Chef.

• • 1 head Bibb lettuce

  • 1 tbs rice bran oil

  • 8 oz sirloin beef

  • Cilantro

  • Toasted peanuts (unsalted)

  • Cornstarch

  • 1 red onion, sliced thin

  • 2 tbs Ginger, brunoise (2mm dice)

  • 6 garlic cloves, minced

  • 1 Thai chili

  • 1 tsp Thai fish sauce

  • 1/2 tsp sugar

  • 1 lime, sectioned and diced fine

  • Salt

Method:

• 1. Remove the root from the Bibb lettuce, and carefully remove the leaves to create 12 small lettuce cups.

  2. Slice the sirloin in thin strips, no more than 1.5 inches long. Set aside.

  3. Mince the cilantro for garnish.

  4. Dry-toast the peanuts and set aside.

  5. Heat wok over high heat. While wok is heating, coat the sirloin with cornstarch, shaking off extra and discarding it

  6. Stir fry the sirloin in the oil until browned and crispy, set aside on paper towels.

  7. Discard most of the oil from the wok.

  8. Saute the onion, ginger, garlic and chili for a few seconds.

  9. Add the fish sauce, sugar and lime, followed by the sirloin and toss together

  10. Adjust seasoning with salt if needed.

  11. Spoon cooked mixture into each lettuce cup, drizzling the pan liquid over each wrap.

  12. Garnish with minced cilantro and toasted peanuts and serve immediately.