Korean-Style Fire Beef in Lettuce Cups

This comes from the Nordstrom Friends and Family Cookbook (my new favorite cookbook). This recipe is simple and tastes a lot like the lettuce wraps from P.F. Changs.

1 pound beef sirloin, sliced across the grain, about 1/8 inch thick
1 tablespoon sugar
2.5 tablespoons soy sauce
1 tablespoon sesame oil
2 cloves garlic, finely minced
1.5 teaspoons peeled and minced fresh ginger
1/4 cup chopped green onion, white and light green parts only
2 tablespoons toasted sesame seeds
1 tablespoon water
1 teaspoon freshly ground pepper
1 head iceberg lettuce
1 tablespoon vegetable oil

Place the beef in a large, shallow baking dish. Sprinkle them with the sugar. Set aside at room temperature while preparing the marinade.

In a small bowl, combine the soy sauce, sesame oil, garlic, ginger, green onion, sesame seeds, water and pepper. Whisk together and pour over the beef, making sure the beef is completely immersed in the marinade. Cover and marinate overnight in the refrigerator.

Core the head of lettuce and then peel off whole leaves from it. You will need 12 cup-shaped leaves. Rinse the leaves well under cool water and drain upside down on a rimmed baking sheet lined with a double thickness of paper towels. Refrigerate until ready to serve. Reserve the remaining lettuce for another use.

To cook the beef, remove it from the marinade. Heat a well-seasoned, large cast-iron skillet over medium0high heat. Add the vegetable oil and swirl to coast the bottom of the pan. Add the beef, working in batches if necessary to avoid crowding, and saute, turning and moving th eslices as they cook, until cooked through, 3 to 4 minutes. Remove from the heat.

For each serving, arrange some of the beef on one side of a warmed dinner plate and place a lettuce cup on the other side. Pass the extra beef and lettuce cups separately. Show your family and friendshow to fill the lettuce cups with the beef and eat out of hand.