What you'll be getting:
Korean Lettuce Wraps
5 oz steak (marinating in ginger, liquid aminos, brown cane sugar, garlic, homemade mango chutney, chilis, tahini, rice vinegar, nutritional yeast, salt and pepper)
1/4 c rice
1 large lettuce leaf (cut in half)
80 g red cabbage and carrots
1 t avocado oil
3T slaw dressing (garlic, homemade mango chutney, chilis, tahini, rice vinegar, nutritional yeast, salt and pepper, lime juice)
Equipment needed: sautee pan, pot of water for rice
Start boiling your water. You do not have to measure the water, as you will be cooking it the same way you would pasta. When the water has come to a boil, add your rice.
After you have added the rice to the water, set a timer for 10 minutes. (12 minutes for 3 or more servings)
While you are waiting for the water to boil, add the slaw dressing to the cabbage and carrots.
Stir it together and let it sit while the rest of your dinner cooks.
Once you have added your rice, start heating up your pan and put the oil in it.
When the beef has nice color to it, pull it from the heat. It may be between 5-8 minutes. I know this picture makes it look burnt, but that is how you want it to look. The blackened bits will give it the BBQ flavor you want.
When the pan is hot, add the beef. I cooked a medium-high heat (#8).
Lay out your lettuce leaves on your plate. I initially was going to leave the lettuce leaf whole, but it was too tricky to eat, so that is why your lettuce has been cut. If the lettuce has wilted you can refresh it in ice water and strain.
When the timer for the rice goes off, strain it. Let it sit in the strainer for a minute or so before adding it to the lettuce so it doesn't wilt it too quickly.
When the rice has cooled a bit, top the lettuce with it.
Next add the beef.
Finish with the slaw on top. The juices from the slaw will mix with the beef and rice. Roll up, or simply fold over and enjoy. From start to finish this dinner takes less than 15 minutes.