ACTIVE TIME 30 MINUTES TOTAL TIME 30 MINUTES SERVES 4
✓ Quick Cooking ✓ Dairy-Free ✓ Gluten-Free
1 1-lb. boneless ribeye steak
1/2 cup white rice
2 Tbsp. sherry vinegar
1 Tbsp. light brown sugar
1 Tbsp. fish sauce
11/2 tsp. kosher salt, divided 1/4 cup plus 1 Tbsp. neutral oil (such as grapeseed), divided
2 scallions, thinly sliced, dark green parts separated
2 Tbsp. toasted sesame seeds, divided
12 large leaves green leaf lettuce
Fresh mint leaves and/or fresh cilantro leaves, for serving (optional)
PLACE steak in freezer for 15 minutes. Cook rice according to package directions.
MEANWHILE, whisk vinegar, sugar, fish sauce, and 1/2 teaspoon salt in a large bowl. Slowly whisk in 1/4 cup oil. Whisk in white and light green scallion parts and 1 tablespoon sesame seeds.
THINLY slice steak against the grain into 1/8-inch-thick strips. Heat a large, heavy skillet over high. Pat steak dry with paper towels and sprinkle with remaining 1 teaspoon salt. Add remaining 1 tablespoon oil to hot skillet. Add half of steak; cook, undisturbed, until browned on bottom, about 2 minutes. Stir and cook until steak is just cooked through, 1 to 2 minutes. Transfer steak to a plate. Repeat with remaining steak. Transfer steak and any juices from plate to bowl with vinaigrette. Toss to coat; remove steak.
TOP steak and rice with dark green scallion parts and remaining 1 tablespoon sesame seeds. Wrap steak, rice, and (if desired) herbs in lettuce leaves. Drizzle with vinaigrette or use for dipping.
PER SERVING: 606 Calories, 44g Fat (12g Saturated), 77mg Cholesterol, 1g Fiber, 23g Protein, 26g Carbs, 1,159mg Sodium, 3g Added Sugar