SAIGON BEEF LETTUCE WRAPS

CHILE GARLIC SAUCE:
2 tablespoons finely chopped peeled fresh ginger
2 garlic cloves, minced
½ teaspoon crushed red pepper flakes
½ cup rice vinegar
1 tablespoon toasted sesame oil
1 tablespoon sriracha sauce or other hot chile paste
2 tablespoons mirin
¼ cup sugar

BEEF:
1 pound sirloin or flank steak(1/4 to 1 inch thick),trimmed and cut into ½ inch cubes
½ teaspoon salt
½ teaspoon ground black pepper
2 tablespoon sesame oil
2 tablespoons finely chopped shallot
1 tablespoon sriracha sauce
½ fresh habanero chile, seeded and minced( about 1 teaspoon).
½ cup mirin(Japanese sweet rice wine)
1/3 cup shaken unsweetened coconut milk
For the condiments:
2 lime cut into wedges
1 head Boston lettuce, leaves serrated
12 fresh mint leaves, thinly sliced clockwise
¼ cup salted dry roasted peanuts, coarsely chopped
1 carrot shredded

MAKE THE CHILE SAUCE:

• Stir together ginger, garlic, red pepper flakes, vinegar, sesame oil, sriracha sauce, and mirin in a 1 quart heavy sauce pan and gently boil over moderate heat fro 5 minutes
• Stir in sugar and simmer until thickened and reduced to about 1/3 cup, about  10 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 medium high heat until hot but not smoking, then sauté steak, stirring occasionally, until browned on outside but still pink inside, about 3 minutes
• Turn temperature to simmer
• Stir in shallot, sriracha sauce, habanero, and mirin and simmer, uncovered, stirring occasionally, until beef is tender, about 20 minutes
• Stir in coconut milk and simmer, uncovered, until sauce is slightly thickened, about 3 minutes

TO SERVE:

• Put beef, chile garlic sauce, lime wedges (for squeezing), and remaining condiments each in a separate bowl
• Spoon beef into lettuce leaves and top with condiments and sauce, then wrap up

© 2009 Denise Appel. Permission must be given by Denise Appel to reproduce.