Lettuce Wraps

Tonight for dinner, Ryan and I made lettuce wraps (trying to eat healthier!) with grass fed sirloin and rice.

For the sirloin, whisk together 1/4 cup low-sodium soy sauce, 2 tablespoons rice wine vineager, 1 cup sweet chili sauce, 1 tablespoon sesame oil, and the juice of one lime. Put the sirloin in a ziplock with 1/3rd of the sauce and marinade for 30 minutes (not any longer because the lime juice will start to cook the beef). Meanwhile, cook 1 cup of basmati rice in a rice cooker or on the stove. When the rice finishes cooking, stir in 1 tablespoon of rice wine vineagar and 1 tablespoon of butter. Heat 2 tablespoons of olive oil in a frying pan on medium-high heat. Cook the sirloin 5 minutes on each side. After browning both sides, take steak out and put the rest of the sauce in the frying pan with 2 sliced scallions. Heat until boiling (will happen quickly). Slice steak and put back in sauce. Heat until steak is cooked to your liking.
Serve steak in a bowl with sauce, rice, scallions, lime wedges, and bibb or butter lettuce. If you're anything like us though, the wraps will quickly fall apart and you'll have to resort to using a fork! But it's just as tasty. Have a great week!