Ingredients
- For chili garlic sauce:
- • 2 tbsp. finely chopped fresh ginger
- • 2 garlic cloves, minced
- • ½ tsp. dried hot red pepper flakes
- • ½ cup rice vinegar (not seasoned)
- • 1 tbsp. sesame oil
- • 1 tbsp. hot chile sauce
- • 2 tbsp. mirin – sweet rice wine
- • ¼ cup sugar
- For beef:
- • 1 lbs. sirloin or flank steak (3/4 to 1” thick), trimmed an cut into ½” cubes
- • ½ tsp. salt
- • ½ tsp. black pepper
- • 2 tbsp. sesame oil
- • 2 tbsp. finely chopped shallot
- • 1 tbsp. hot chile sauce
- • ½ fresh habanero chile, seeded and minced (about 1 tsp.)
- • ½ cup mirin
- • 1/3 cup well-stirred unsweetened coconut milk
- For condiments:
- • 2 limes, cut into wedges
- • 1 head Boston lettuce, leaves separated
- • 12 fresh mint leaves, thinly sliced
- • 3 scallions, thinly sliced crosswise
- • ¼ cup salted dry-roasted peanuts, chopped
- • 1 carrot, shredded
Preparation
Step 1
Make chile garlic sauce:
Stir together ginger, garlic, red pepper flakes, vinegar, sesame oil, chile sauce, and mirin in a 1-quart heavy saucepan and boil over moderate heate for 5 minutes. Stir in sugar and simmer until thickened and reduced to about 1/3 cup, about 5 minutes. Cool to room temperature.
Make beef while sauce is cooling. Pat steak dry and sprinkle with salt and pepper. Heat sesame oil in a 10-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté steak, stirring occasionally, until browned on outside but pink still inside, about 3 minutes. Stir in shallot, chile sauce, habanero and mirin and simmer, uncovered, stirring occasionally until beef is tender, about 20 minutes. Stir in coconut milk and simmer, until sauce is slightly thickened, about 3 minutes.
To serve: Put beef, chile garlic sauce, lime wedges (for squeezing) condiments each in a separate bowl. Spoon beef into lettuce leaves and top with condiments and sauce, then wrap up.