450 g beef top sirloin grilling steaks – Sliced leftover steak, roasted beef, or flank steak works well here! If you have leftover chicken on hand – use that! TIP: When slicing grilled flank steak, make sure to cut across the natural grain in the meat – otherwise you will be chewing for days! Video below*
1/4 tsp (1 mL) each salt and pepper
3 tbsp (45 mL) lime juice
2 tbsp (30 mL) canola or olive oil
2 tsp (10 mL) chili garlic sauce – Siracha Sauce is a common type of chili-garlic sauce and can be found in most grocery stores (look for the large reddish-orange bottle with the green cap in the Asian/International isle!). I have a bottle at home and use it to add flavour to everything from macaroni and cheese (trust me, it works), spaghetti sauce, soups, etc! If preparing this dish for kids – go easy on this sauce, or leave it out entirely!
1 tsp (5 mL) grated fresh ginger – Ginger can be stored in the freezer whole, and grated while still frozen. This is the technique I use because I never use my ginger fast enough. You can also break off knobs of the ginger at the grocery store – only buy what you need!
1 tsp (5 mL) liquid honey
1 tsp (5 mL) sodium-reduced soy sauce
1 tsp (5 mL) sesame oil – If I don’t have sesame oil on hand – I use peanut oil and add sesame seeds.
1 sweet red pepper, thinly sliced
1 cup (250 mL) julienned carrot, and cucumber
2 green onions, thinly sliced
12 large lettuce leaves, (leaf, iceberg, romaine or Boston lettuces all work here)