Here’s to a summer of lettuce wraps! Do all the prep in advance for an easy and sociable cooking experience.
- Buffalo Sirloin
- Toasted Sesame Oil
- Grapeseed Oil
- Garlic, chopped
- Shallot, sliced into thin rounds
- Zest of 1 Lime
- Sesame Seeds
- Cayenne Pepper
- Bean Sprouts
- Juice of 1 Lime
- Cherry Tomatoes, chopped
- Olive Oil
- Rice Noodles
- Bibb Lettuce (Hydroponic is the best!)
For me this is the ideal way to eat meat. I prepare the meat early in the morning and it marinades all day. Sliced into thin strips which are skewered before grilling. No thick cubes of meat here!
1. Trim off any excess fat off the sirloin and slice into thin strips, about 1/2 inch thick. Definitely sharpen your knife or this won’t be an easy task.
2. Prepare the marinade. I didn’t measure anything but just kept adding and tasting it until I found the right balance. Once the marinade is at your liking add the prepared buffalo. Cover and refrigerate all day!
3. Cook the rice noodles according to the box. I leave them in the colander and place in the fridge until ready to eat. A trick of mine is to cut the rice noodles with some kitchen scissors once they are rinsed. Otherwise when you go to grab a small handful of noodles you end up getting half the bowl as they like to clump together.
4. Break the lettuce down into individual leafs and the basil into little bunches.
5. Start to prepare the corn salad… Rinse the bean sprouts, dry, and place in a bowl in the fridge. Also chop the cherry tomatoes and set in a separate bowl in the fridge as to not soggy the bean sprouts.
Enjoy the day!
While the coals are heating:
6. Soak your skewers for 20 minutes. Trust me this makes a difference! Once soaked, skewer the meat. Don’t cram too much meat onto one skewer… you want the meat to stay thin when cooking so don’t bunch up the strips. The long pieces were a bit of a pain to skewer through the whole length but really not that big of a deal.
7. Cook the onion…. I grilled mine. Peel onion leaving a strong base in tact. Slice and ‘x’ into the onion going close to the base but not all the way through. Stuff the cracks with a bit of butter and generously sprinkle with s&p. Wrap in foil and cook on the edges of the grill for 30-45 minutes until translucent.
8. Cook the corn. Our corn was from the market and is delicious raw so I husked them and quickly grilled them for a light char leaving them still crispy.
9. Assemble the corn salad. In a large bowl add the bean sprouts, lime juice, and chopped tomatoes. Chop the onion and add to the bowl. Slice the corn off the cob and also add to the bowl. Season with s&p and coat with olive oil. Taste and adjust seasonings if necessary.
10. Lastly cook the meat. Jakie brought some delicious shrimp skewers to add to the dinner as well. The beef doesn’t take long, just cook a few minutes on each side until lightly browned.
I set everything out on a table and let each guest serve themselves. I find it easier to place a bit of everything on your plate and assemble the lettuce wraps as you go… as shown in the first picture.
These are definitely a winner!!!!