Beef Lettuce Wraps with Pickled Cantaloupe
Prep time: 20 minutes + 2 hour marinating
Cook time: 15 minutes
Yields: 4 servings
Ingredients
Beef
- 1 pound tri-tip beef
- 1 small bell pepper
- 1 thumb of ginger
- 1 clove garlic
- 1 Lime, zest and juice
- 1 tablespoon brown sugar
- 2 tablespoons soy sauce
- 3 tablespoons neutral oil
Cantaloupe Pickles
- 2 cups cantaloupe
- 1 teaspoon black peppercorns
- 1 cup water
- 1 cup white vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
Wraps
- 8 to 10 Bibb or Butter Lettuce Leaves, for wraps
- Cilantro, for serving
- Toasted Sesame seeds, for serving
Directions
Two hours before cooking, prep the beef. Cut the beef and peppers into bite-size strips and place in a bowl. Mince the ginger and garlic and place in the bowl along with the lime juice/zest, brown sugar, soy sauce, and 2 tablespoons oil. Cover and place in the refrigerator for two hours.
To make the pickles, peel and cut the cantaloupe into ¼” cubes and place in a heat-proof jar along with the peppercorns. Place the water, vinegar, sugar, and salt in a pot. Bring to a boil, remove from heat, and pour over the cantaloupe. Let sit until ready to serve.
When ready to make, he a skillet or grill pan over medium heat and add the remaining tablespoon of oil. Take the beef out of the marinade and transfer to the hot skillet. Cook until the beef is cooked through, 6 to 8 minutes (depending on how thick the beef cuts are).
Take the lettuce leaves and lay on a serving platter. When the beef is done, let rest for 5 minutes then divide among the leaves. Top with the cantaloupe pickles and finish with sesame seeds.
Enjoy!