Spicy Beef Lettuce Cups

Thin-sliced sirloin gets a serious flavor boost from a quick marinade of soy sauce, dry sherry, fresh ginger, and Chinese five spice powder before hitting a screaming-hot wok. The stir-fry moves fast, just two to three minutes, so all that beefy goodness stays tender while the scallions and red bell pepper keep their snap.

Spooned into chilled lettuce cups, each bite delivers a warm-cool contrast that makes this one dangerously snackable. The cornstarch slurry at the end pulls the sauce together into a glossy glaze that clings to every sliver of beef.

Kitchen Tips

• Slice the steak while it’s partially frozen for paper-thin cuts that cook evenly
• Get your wok ripping hot before adding the beef. If it steams instead of sizzles, your pan isn’t hot enough
• Butter lettuce or iceberg work best for cups since they hold their shape without cracking
• The marinade does double duty as the sauce base, so don’t drain it before cooking

Variations

• Swap sirloin for ground turkey or chicken to lighten things up
• Add water chestnuts or diced jicama for extra crunch
• Drizzle with sriracha or a squeeze of lime for a Southeast Asian spin