What better way to round out a week of delicious homemade meals than with a little bit of spice? Inspired by the flavors of Korean barbecue, this easy dinner brings a punch of savory, umami richness, complemented by refreshing pickles and lettuce.

Get the recipe for Lettuce Wraps with Steak and Pickled Carrots:

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Spicy Steak Lettuce Wraps with Quick-Pickled Carrots

Author: Misfits Market

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Ingredients

Scale

For the steak:

1, 10-ounce strip steak, cut into ¼-inch thick slices
3 cloves garlic, grated
3-inch knob ginger, grated
1 lime, zest and juice
2 tablespoons soy sauce
2 teaspoon crushed red pepper flakes
1 tablespoon light brown sugar
2 teaspoons toasted sesame oil
½ teaspoon kosher salt
1 tablespoon vegetable oil

For the quick-pickled carrots:

4 carrots, peeled and julienned
¼ cup rice wine vinegar (can substitute for white vinegar or apple cider vinegar)
1 tablespoon water
1 teaspoon kosher salt
1 teaspoon granulated sugar
1 teaspoon toasted white sesame seeds

To assemble:

Cooked white rice
Butter lettuce leaves
Cilantro, leaves and tender stems
Lime wedges
Chopped peanuts

Instructions

For the steak marinade, whisk together grated garlic, grated ginger, zest and juice of a lime, soy sauce, red pepper flakes, brown sugar, sesame oil, and salt in a large bowl. Let steak marinate for at least 15 minutes or up to 4 hours ahead in the fridge.
For the quick-pickled carrots, add carrots to a medium bowl with vinegar, water, salt, and sugar. Massage the carrots into the mixture and set aside for at least 20 minutes. Mix in sesame seeds before serving.
Let steak come to room temperature before cooking. Heat oil in a large pan over medium-high heat. Add steak to pan in a single layer, cooking undisturbed until very browned on one side, 2 to 3 minutes. Flip with tongs and cook for another minute on the other side. Transfer to a platter and repeat with the remaining steak.
To serve, arrange steak on a large platter with butter lettuce, rice, quick-pickled carrots, cilantro, lime wedges, and peanuts.