- 1 tablespoon white vinegar
- ½ teaspoon Kosher salt
- 3 teaspoons sugar
- 2 sweet-tart apples, cored and thinly sliced
- 1 pound sirloin steak, cut very thinly across the grain
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 garlic clove, minced
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon vegetable oil
- 1 head Boston or Bibb lettuce, leaves separated
- 2 scallions, thinly slivered, for garnish
1. In a shallow bowl, stir the vinegar, salt, and 1 teaspoon sugar until the sugar dissolves. Add the apples and turn to coat. Let stand until ready to serve or cover and refrigerate for up to 8 hours.
2. In a large bowl, toss the steak with the soy sauce, sesame oil, garlic, pepper, and remaining 2 teaspoons sugar. Let stand while the pan heats or cover and refrigerate for up to 8 hours.
3. Heat a large skillet over high heat until very hot. Add the oil and swirl to coat the bottom of the pan, then add the steak. Spread in a single layer and let brown 1 minute. Stir and cook until the meat loses its pinkness, about 2 minutes more. Cool slightly, then divide among the lettuce leaves with the apples and scallions.
4. Wipe up any oil splatters or meat juices that may have spilled on the counter with Clorox Disinfecting Wipes®*. Rinse hands once complete.
*Use as directed. For surfaces that may come in contact with food, a potable water rinse is required.