Ingredients:
1½ pound flank steak, or sirloin, cut very thin against the grain

Marinade Ingredients:
1 cup green onions (scallions) thinly sliced on an angle (bias)
3 cloves garlic, minced
1/2 teaspoon sugar
1 teaspoon grated ginger
2 tablespoons soy sauce
2 tablespoons sesame oil
1 tablespoon white sesame seeds
1 small Serrano chili, seeded, chopped, optional

Leafy Green Vegetable Ingredients:
Large lettuce leaves
1 small bunch cilantro, chopped
2 carrots, grated
1 cup thinly sliced mushrooms
Bean sprouts

Sweet Chili Sauce Ingredients:
1/2 teaspoon sugar
2 tablespoons “Sriracha” chili sauce
1 clove garlic, minced
1 tablespoon rice vinegar

In a large bowl, combine all of the marinade ingredients together.  Add the sliced meat, then transfer into a resealable plastic bag, place on the bottom shelf of the refrigerator, and marinate for at least an hour, or up to 4 hours.  Over medium high heat, using a wok, grill, or large sauté pan, cook the meat until medium rare.  While the meat is cooking, combine all of the Sweet Chili Sauce ingredients and pour into a side bowl until service.  Once the meat is properly cooked, transfer to a warm plate and serve with the vegetables and Sweet Chili Sauce. Or add to the middle of a lettuce leaf, the meat, a drizzle of sauce and any or all of the sides.

Serves:  4