Classic Steak Lettuce Wraps

Lettuce wraps are a classic weeknight summer dinner—minimal cooking, but packed with flavor and freshness. 

For the Marinated Classic Steak

• ½ c tamari
• ¼ c fresh cilantro leaves, finely chopped
• 1 TBSP Gochujang chili paste
• 1 TBSP fresh ginger, peeled & minced
• 1 TBSP (3 cloves) garlic, minced
• 1 TBSP fresh lime juice
• 2 tsp toasted sesame oil
• 2 TBSP vegetable oil
• 16 ounces small cubes Meati Classic Steak, thawed.

1. To a medium mixing bowl add tamari, cilantro, chili paste, ginger, garlic, lime juice, and sesame oil. Stir to combine.
2. Add Classic Steaks to the bowl and toss to coat. Cover with saran wrap and let sit at room temperature for 15 minutes. 
3. In a large nonstick skillet or wok over high heat, warm the vegetable oil until it shimmers.
4. Drain cubed steak from marinade and transfer to the skillet or wok. Cook, stirring continuously until browned and the internal temperature reaches 165°F.
5. Remove Classic Steak from pan and allow it to rest for 5 minutes. 

For Assembly

• 1 head butter lettuce, leaves separated
• 1 medium carrot, peeled & cut into matchsticks
• 1 small red bell pepper, thinly sliced
• 1 small Persian cucumber, cut into ¼-inch rounds
• ½ c roasted, salted peanuts roughly chopped
• ¼ c fresh cilantro leaves, roughly chopped
• ¼ c fresh mint, roughly chopped
• ¼ c fresh Thai basil leaves, roughly chopped 

When ready to serve, build your lettuce cups by filling the lettuce cups with cooked Classic Steak, fresh veggies, peanuts, and herbs.