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.