Vietnamese Lemongrass Beef Lettuce Wraps with Charred Shallots

Ingredients

• 12 oz beef sirloin, thinly sliced against the grain
• 2 stalks fresh lemongrass, white and light green parts, minced
• 3 cloves garlic cloves, minced
• 1 whole Thai chilies, minced, or to taste
• 2 tbsp fish sauce, authentic Vietnamese flavor
• 2 tbsp lime juice, fresh squeezed
• 1 tbsp honey, for subtle sweetness
• 3 whole shallots, thinly sliced
• 3 tbsp neutral oil, vegetable or canola
• 8 leaves butter lettuce, large, for wraps
• 1/2 whole cucumber, julienned
• 1/4 cup fresh mint, leaves
• 1/4 cup fresh cilantro, leaves

Instructions

1. 1

   Combine minced lemongrass, garlic, Thai chili, fish sauce, lime juice, and honey in a bowl. Add beef slices and toss to coat evenly. Set aside for 10 minutes to marinate.

2. 2

   Heat 2 tbsp oil in a large skillet over high heat until smoking. Working in batches to avoid crowding, sear beef slices 1-2 minutes per side until caramelized. Transfer to a plate.