Sticky Beef Lettuce Wraps
These sticky beef lettuce wraps are a cross between teriyaki and pho, which I know sounds like a crazy flavor mash up but it really works! They're so good served in lettuce leaves and topped with all the classic pho toppings!
Equipment
- skillet
- bowls
- spoons
Ingredients
- 3 pounds boneless beef short ribs cubed
- 1/2 teaspoon kosher salt
- 1/4 teaspoon coarse black pepper
- 2 tablespoons grated fresh ginger
- 3 garlic cloves gated
- 4 small dried red chiles
- 3 whole star anise
- 5 whole cloves
- 3 black cardamom pods optional
- 1 teaspoon coriander seeds
- 1 teaspoon black peppercorns
- 1 cinnamon stick
- 1/3 cup soy sauce
- 1/3 cup mirin
- 1/4 cup fish sauce
- 1/3 cup water
- 3 tablespoons hoisin
- 3 tablespoons brown sugar or rock sugar
Toppings
- 1 small head of lettuce leaves separated
- 1 cup cilantro leaves
- 1 cup Thai basil leaves
- 1/2 cup mint leaves
- 2 jalapeños thinly sliced
- 4 scallions thinly sliced
- 1 cup bean sprouts
- 1/2 white onion thinly sliced
- 2.5 ounces vermicelli rice noodles cooked and rinsed
- 2 limes cut into wedges
Instructions
- In a large bowl, toss together the beef with the salt and pepper until evenly coated.
- Set a large nonstick skillet (with a tight fitting lid) over moderate heat. Once hot, add the piece in a single layer. You might need to do this in two batches. Cook until very well seared and browned on both sides, about 8 to 10 minutes in total. Transfer to a platter and cook the second batch in the same way.
- Once all the meat has cooked, return the first batch to the skillet along with the ginger, garlic, and spices. Cook, stirring often, until fragrant about 1 to 2 minutes.
- Stir in the soy sauce, mirin, fish sauce, water, hoisin, and sugar. Bring to a simmer over moderate heat. Cover and simmer over low for 15 minutes. Uncover and cook over moderate heat, stirring often, until the beef has softened and the sauce has thickened, about 18 to 20 minutes. Discard the spices and transfer to a serving platter.
- To assemble, serve in lettuce leaves and top with cilantro, basil, mint, jalapeño, scallions, bean sprouts, onion and/or vermicelli noodles. Serve with lime wedges on the side. Enjoy!