1 head of butter lettucehydroponic lettuce works best
1carrotwashed, peeled and finely shredded
4scallionsremove ends and tips
2tablespoonsfinely chopped cilantro
1smallcucumberthinly sliced
1lime OPTIONAL
1 packThin rice noodles
Instructions
In a large bowl, add the grated ginger, lemongrass, sesame oil, soy sauce, ponzu sauce, sriracha, honey, and rice wine vinegar.
Whisk all the condiments well.
Cut the excess fat off of the tenderloin tips.
Cube the beef by cutting the tips with the grain (lengthwise) like in long strips. Then cut the long strips against the grain to get cube like pieces.
Add the cubed beef into the marinade. Mix in well to get all the bits coated in the soy mixture.
Let the beef sit in the marinade for at least 15 minutes and no longer than 30 minutes.
While the beef is marinating, prep the veggies.
Finely shred the carrot, slice the cucumber as thinly as possible. Chop the scallions and the cilantro. Set all veggies aside.
On the stovetop, start bringing a pot of water to a boil.
At the same time, start heating some extra virgin olive oil in a medium to large sauté pan.
Once the oil is hot, add the beef to sear it.
Add the beef in small batches. Cook until it is starting to brown and it is nicely seared.
As the beef is being cooked, set the cooked bits aside on a plate to rest.
When the last batch of beef is being cooked and the water is boiling, add the noodles and cook them for 2-3 minutes.
Once the last bit of beef has been removed from the pan and added to the plate to rest, using tongs, add the noodles into the same pan where the meat was cooked. No draining needed.
Sauté the noodles in the pan and add the juices released by the resting beef.
Sprinkle sesame seeds to the cooked beef.
Add the lettuce, cucumbers, shredded carrots, scallions, cilantro, noodles and beef into a serving bowl or plate.
These meal can also be eaten as lettuce wraps or a salad.
Recipe Video Instructions
Notes
If eating this meal as lettuce wraps, I recommend using two large leaves of butter lettuce per wrap, this makes it sturdier and can hold all the toppings better. To dress the veggies, lime juice is a good balance against the soy flavored beef.