Made with AI
Pagoda Polynesian Steak Lettuce Wraps with Reaper-Mai Tai Sauce
Ingredients
- flank steak, thinly sliced400 g
- Alamo Farms soy sauce1 tbsp
- brown sugar1 tbsp
- EverClear Mai Tai1 tbsp
- Truff Carolina Reaper hot sauce1 tbsp
- lime juice1 tbsp
- butter lettuce leaves8 leaves
- shredded carrots0,5 cup
- chopped cilantro0,25 cup
Instructions
- 1
In a medium bowl, combine the soy sauce, brown sugar, EverClear Mai Tai, Truff Carolina Reaper hot sauce, and lime juice. Whisk until the sugar is dissolved and the marinade is well mixed.
- 2
Add the thinly sliced flank steak to the marinade, tossing to coat all pieces evenly. Cover and refrigerate for at least 30 minutes to marinate.
- 3
While the steak is marinating, prepare the lettuce leaves by washing and patting them dry. Set aside.
- 4
Prepare the shredded carrots and chopped cilantro for assembly.
- 5
Heat a large skillet or grill pan over high heat. Once hot, add the marinated steak in a single layer. Sear for 1-2 minutes per side, or until just cooked through and slightly caramelized. Remove from heat.
- 6
To assemble, lay out the butter lettuce leaves. Divide the cooked steak evenly among the leaves.
- 7
Top each wrap with shredded carrots and chopped cilantro.
- 8
Serve immediately, optionally with extra Reaper-Mai Tai sauce on the side for dipping.
