Miso Basil Beef Lettuce Wrap
I have such a soft spot for wraps. I love that in one bite you get so many different flavors; it's pretty much a party in your mouth. So when I was in K-town recently eating bbq and wrapping the delicious slices of beef and hot steaming rice in crisp lettuce, it reminded me of a dish I used to make often. Unlike the shumai from last week, the wrapping is all done at the table as you eat so it's super fast to make.
I'm lucky enough to live close to the Union Square greenmarket so I took a trip up there and found myself some gorgeous basil, Boston lettuce and orange peppers. You can use red or yellow but the green variety would be a poor substitute because you want the sweetness and brightness of flavor.
You want all of your ingredients prepped before you start the stove because the cooking is fast. Mince up some garlic and ginger, pick a handful of basil, and julienne the pepper. The easiest way to julienne peppers is to start by cutting the top and the bottom. Then you cut into the main part of the pepper and then roll out the pepper while removing the white pith as you come across it (should attach to the main pepper in 3-4 locations). That way you get a nice, long sheet of pepper than you can easily julienne. Of course, I don't waste the top or the bottom I just cut those up as well.
I bought pre-cut steak for stir-frying, but if you didn't, just cut your steak into thin strips. You can easily substitute the meat for another as both chicken and pork go really well with the dish. Have your miso mixture prepared and turn on the stove! Cook your ingredients in the order of beef, ginger and garlic, miso mixture, and peppers. Tear the basil and mix it in once the heat is turned off and you are ready to start wrapping.