Sesame Beef, Asparagus & Carrot Lettuce Wraps with Cilantro

Directions

1. Wash and dry all fresh produce.
2. Trim the woody ends of the asparagus, then cut into 1-inch pieces.
3. In a small saucepan, boil a half-inch of water and cook the asparagus until crisp-tender, about 3–5 minutes; drain.
4. Peel and mince or grate the ginger and add it to a medium bowl.
5. Stir in soy sauce, toasted sesame oil, and rice vinegar to make the dressing.
6. When the asparagus finishes cooking, add it to the dressing and set aside.
7. Preheat a grill pan, skillet, or grill over medium-high heat.
8. Pat the steak dry and season both sides with salt and black pepper.
9. Cook the steak 2–5 minutes per side until your preferred doneness, then transfer to a plate and rest loosely under foil for about 5 minutes.
10. Peel and trim the carrots, then create thin matchsticks and add them to the asparagus-dressing mixture.
11. Coarsely chop or shave cilantro leaves from the stems and add to the bowl; slice the lime into wedges.
12. Thinly slice the steak against the grain, then add to the bowl with the vegetables and toss to combine; separate the lettuce into leaves and arrange on plates in stacks of two per wrap.
13. Serve by filling each lettuce leaf with steak and vegetables, sprinkling sesame seeds, and offering lime wedges on the side.