Ingredients
8butter lettuce leaves
12ozflank sirloin steak,or New York strip steak
2tspextra virgin olive oil
1cupred cabbage,shredded
1cupcarrots,shaved or shredded
¼cupcilantro,chopped
⅓cuproasted almonds,chopped
lime wedges,optional garnish
¼cupsoy sauce
¼cupwater
1tspgarlic,minced
1tspginger,minced
1tsplime juice
2tbsphoney
1tsptoasted sesame oil
2tspcornstarch
1cupcucumbers,thinly sliced
1tspsalt,plus more to taste
¼cuprice vinegar
1tbspsugar
Preparation
Place the cucumbers in a colander, then sprinkle with salt.
Let sit for 5 minutes, then rinse the salt off and drain well.
Whisk together the rice vinegar and sugar.
Add the cucumbers along with salt to taste.
Refrigerate for at least one hour or up to 24 hours.
Place the soy sauce, water, garlic, ginger, honey and sesame oil in a small pot over medium high heat.
Cook for 2 to 3 minutes, stirring constantly. Turn up the heat to high and bring to a boil.
Mix the cornstarch with 1 tablespoon of cold water until dissolved.
Add the cornstarch mixture to the sauce and boil for 1 to 2 minutes or until sauce has thickened.
Strain the sauce through a sieve and set aside.
Heat a large pan over high heat.
Drizzle the olive oil over the meat on both sides and season generously with salt and pepper.
Cook for 5 to 7 minutes on each side or until desired level of doneness is reached. Thinly slice the steak.
Drain the pickled cucumbers.
Divide the carrots, cucumbers and cabbage evenly among the lettuce leaves.
Drizzle approximately 1½ teaspoons of sauce over the vegetables.
Top each lettuce leaf with 2 to 3 slices of steak, then drizzle with remaining sauce.
Sprinkle chopped almonds and cilantro over the top.
Serve with lime wedges on the side, and enjoy!
