Transform your steak night with this vibrant dish, inspired by the Korean classic, ssäm. Enjoy the playful method of wrapping stir-fried steak slices in crisp lettuce leaves. The thin ribeye steaks cook quickly, maintaining tenderness, while a flavorsome vinaigrette adds umami and a touch of sweetness. To achieve perfect browning, cook the steak in batches without stirring to allow a crust to form.
Infuse extra freshness with mint or cilantro, and enhance the wrap with crunchy radishes, cucumbers, or carrots. Steak preparation begins by placing it in the freezer for 15 minutes, making it easier to slice thinly later. Cook the rice as per instructions.
For the vinaigrette, whisk together sherry vinegar, brown sugar, fish sauce, and salt. Gradually add oil, incorporating scallion whites and sesame seeds. Sauté steak strips in a hot skillet without stirring initially, then mix with the prepared vinaigrette.
Serve by wrapping the steak and rice in lettuce leaves, garnishing with herbs and extra sesame seeds, with some vinaigrette available for drizzling or dipping. Leftovers can be stored in the fridge for up to three days.
