1 lb rib eye beef, very thinly sliced (sirloin and other well-marbled cuts also work well)
2 Tbsp. sugar (approximate)
2 Tbsp. soy sauce
2 tsp. Asian sesame oil
2 cloves garlic, finely minced
1 Tbsp. rice vinegar
3 Tbsp. oil
2 Tbsp black bean sauce
2 Tbsp. sweet chili sauce
1 garlic clove, finely minced
1/2 tsp. rice vinegar
for the rice:
1 C. short-grain rice
2 C. water
1 head green leaf lettuce, washed and separated into whole leaves
Sprinkle the sugar evenly over both sides of all the slices of meat. Let sit for 10 minutes.
In the meantime, prepare the marinade. In a small bowl, blend together the soy sauce, sesame oil, garlic, and rice vinegar.
Pour the soy sauce mixture over the meat and mix well. Marinate for 10 minutes.
While the meat is marinating, begin cooking the rice. Bring the rice and water to a boil in a medium covered saucepan. Reduce the heat to the lowest setting, cover the pot with a lid, and allow the rice to steam for 20 minutes.
Once the rice is cooking, prepare the sauce. Mix the black bean sauce, sweet chili sauce, garlic, and rice vinegar in a small bowl. Set aside until serving time.
Finally, cook the meat. In a skillet over high heat, heat the 3 Tbsp. oil until shimmering. Cook the meat in small batches until brown and carmelized; be careful not to overcrowd the pan. As the meat is cooked, remove to a platter.
Each batch should take 2-3 minutes to cook. Serve the meat along with the sauce, rice, and lettuce leaves.
To eat, place a large spoonful of rice down the center of a lettuce leaf, add a few slices of meat, and top with sauce. Roll the lettuce leaf around the filling, and eat like a wrap.