BBQ Style Beef Strips in Lettuce Parcels 

2 organic sirloin steaks (about 2.5cm thick)
2 spring onions (salad onions) finely sliced
2 garlic cloves, crushed
5cm piece of ginger, grated
20 ml (1tbs) sesame oil
40 ml (2tbs) rice wine or dry sherry
100 ml (5 tbs) soy sauce
60ml (1/4 cup) chilli-bean sauce or sweet chilli sauce as substitute
½ tsp ground black pepper
1 tbs caster sugar
1 butter or mignonette lettuce
1 tbs sesame seeds
Steamed rice, to serve

Slice the steaks thinly, against the grain.

Combine the spring onions, garlic, ginger, sesame oil, rice wine, 60ml soy sauce, 1 tbs chilli sauce, pepper and sugar, stirring well to dissolve sugar. Add the beef coating it well, and refrigerate for 1 hour, or longer if desired.

Gently remove lettuce leaves, wash and drain, then refrigerate till ready to serve.

Combine the remaining soy and chilli sauce in a small bowl and set aside.

Heat a heavy-based frying pan on a high heat until hot. Add the beef and sear 1-2 minutes, leaving it pink in the middle. Scatter the sesame seeds and serve on a warm plate with hot rice and the chilled lettuce cups. Spoon a little rice onto a lettuce leaf, add some beef and chilli sauce, roll up and eat.