Step by step

Method

4 steps

1. 1

   Cut 1–1¼ pounds beef sirloin, ribeye, or flank into ¾-inch cubes. Pat very dry. Mince 3 garlic cloves and 1 teaspoon ginger. Separate leaves from 1 head butter lettuce or romaine; rinse and dry so they're crisp cups.

2. 2

   Toss beef with 1 tablespoon soy sauce, 1 teaspoon fish sauce, ½ teaspoon sugar, black pepper, and half the garlic. Rest 10–15 minutes. Stir a quick dipping sauce: 2 tablespoons lime juice, 1 tablespoon fish sauce, 1 teaspoon sugar, 1 minced chili or pinch of chili flakes, and 2 tablespoons water — it should taste bright, salty, and a little sweet.

3. 3

   Heat 1–2 tablespoons oil in a wide skillet over high until shimmering. Add beef in a single layer; don't stir 1–1½ minutes so one side sears hard. Toss 1–2 minutes more until browned outside and still pink-ish in the center for cubes (or just cooked through if you prefer). Add remaining garlic 20 seconds. You want caramelized edges, not gray steamed meat — work in two batches if the pan crowds.

4. 4

   Pile beef into lettuce cups with sliced cucumber, tomato, and herbs (cilantro, mint). Spoon dipping sauce over or serve on the side. Finish with crushed peanuts if you have them. Shaking beef should be savory-peppery with a lime hit — juicy cubes, crisp lettuce.