Lettuce Wraps

We felt bulgogi-ish last night so we marinated some sliced skirt steak for about a half-hour in sesame oil, soy sauce, lime juice, sriracha, grated garlic and ginger, Asian five spice, salt, and pepper. While it was marinating we made some germinated brown rice and sliced up the veggie toppings: red pepper, carrot, and cucumber. Then we very quickly cooked the beef in a super-hot grill pan. (A wok could've worked, too.) Done! We wrapped up our rice, meat, and veg in bibb lettuce cups and topped with a splash more of soy sauce and a lot of sriracha.

If you click on the above link you'll see why I say bulgogi-"ISH." Hardly traditional but certainly inspired by the classic Korean dish.

Also, Saturday was the knife skills class at L'Academie de Cuisine and I have to report that my technique now qualifies as mad phat. Well, probably not, but it's definitely better. The class was fantastic, the instructor knowledgable and entertaining. Highly recommended for anyone looking to hone (get it? ha!) their skills.