Pineapple Korean Beef Lettuce Wraps

for the sirloin & serving
1/4 cup pineapple juice
2 garlic cloves, minced
1 tbsp fresh ginger, minced
2 tbsp soy sauce
1 tsp red pepper flakes
1 tbsp honey
1 tbsp sesame oil
1 lb beef sirloin steak
1 tbsp avocado oil
8 romaine lettuce leaves 
rice mixture (recipe below)
chopped green onions
peanuts

for the rice
4 tbsp white vinegar
4 tbsp soy sauce
1 tbsp sesame oil
2 tsp garlic powder
2 cups cooked rice
2 cups broccoli slaw 

SERVES 4

DIRECTIONS:

In a medium bowl, whisk pineapple juice, garlic, ginger, soy sauce, red pepper flake, honey, and sesame oil until well combined. 

Thinly slice sirloin steak and place in ziplock bag. Pour prepared marinade over beef and seal tight. Place in fridge for at least 4 hours, up to overnight. This can also be frozen for a few days and thawed in the refrigerator as needed. Remove from fridge and let sit at room temperature for 30 minutes before use. 

In another medium bowl, whisk together white vinegar, soy sauce, sesame oil, and garlic powder. Add rice and slaw and mix well to coat well with sauce. Set aside for serving. 

In a large skillet, heat avocado oil over medium-high heat. Add meat and season with salt. Cook for about 2 minutes until lightly browned then toss and cook for another 2-4 minutes until cooked through with crispy edges. Remove from heat.

Fill lettuce leaves with a scoop of rice and top with cooked sirloin. Top with green onions, peanuts, and peppers, if desired.