Sirloin filets are just the right kind of tender so you can easily bite into the cups. Warm short-grain rice will soak up the extra sauce. Don’t be afraid to use your fingers and get messy when assembling these. Cook, relax, and enjoy!

What you'll need: 2 Tbsp gluten-free tamari 2 Tbsp honey 1 tsp toasted sesame oil 1 clove garlic 1 oz ginger 2 sirloin steak filets 1 cup sushi rice 2 oz scallions 1 Tbsp white sesame seeds 1 head Bibb or Boston lettuce vegetable or safflower oil

Equipment: fine-mesh sieve small pot small skillet large skillet

Recipe steps:

  1. Make marinade Combine tamari, honey, and sesame oil in a medium bowl. Peel and finely grate garlic and ginger into the bowl. Add ¼ cup water and whisk until honey dissolves.

  2. Marinate beef Pour half of marinade into a small bowl and set aside. Slice steaks crosswise ¼-inch thick and add to remaining marinade; toss to coat.

  3. Make rice Rinse rice in a fine-mesh sieve until water runs clear. Place in a small pot with 1½ cups water and bring to a boil. Cover, reduce heat to low, and cook until water is absorbed and rice is tender, 15 minutes. Set aside, covered.

  4. Finish sauce Thinly slice 1 scallion and add to reserved marinade. Cut remaining scallions into 1½-inch pieces. Place sesame seeds in a small dry skillet over medium heat. Cook, swirling occasionally, until golden and fragrant, about 2 minutes. Trim lettuce and separate leaves.

  5. Cook beef Heat 1 tablespoon oil in a large skillet over medium-high. Remove beef from marinade and add to skillet. Cook, turning once, until browned, about 4 minutes. Add scallion pieces and cook, stirring and scraping up any bits from the bottom, until liquid is reduced and glazes the meat, about 30 seconds.

  6. Serve Transfer meat and scallions to a bowl and top with sesame seeds. Make lettuce wraps with rice and beef and drizzle sauce over top. Enjoy!

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