Lettuce Wraps

• 1.5 pounds flank steak
• 1/2 cup low sodium soy sauce
• 2 tablespoons molasses
• 1 tablespoon honey
• 3 garlic cloves, smashed
• 4-5 slices fresh, peeled ginger
• 2 spring onions, slices
• 1/2 red pepper, sliced
• 1 cup bean sprouts
• 2 spring onions, sliced
• 3 carrots, shaved or shredded
• 1 handful basil
• 1 handful cilantro
• 20 lettuce leaves, I use red leaf
• 1 cup rice cooked with 2 cups water

1. Combine the soy sauce, molasses, honey, garlic, ginger and two spring onions in a sealable plastic bag or a casserole. Add the meat and marinade 3-12 hours, rotate the meat in the sauce every few hours if using a casserole.
2. Prepare the remaining vegetables.
3. Boil the 2 cups of water, add the rice and simmer for 20 minutes. Remove from heat.
4. Prepare a grill for direct grilling. When the grill is hot, a two count with your hand a couple inches above the grate, cook the meat for 4 minutes per side until medium rare. Toss on some extra marinade, while still grilling. Remove from heat and let the meat rest for 5 minutes prior to slicing.
5. Slice meat thinly against the grain and serve with the vegetables and rice.

flank steak, soy sauce, molasses, honey, garlic, fresh, spring onions, red pepper, bean sprouts, spring onions, carrots, handful basil, handful cilantro, red leaf, rice

Taken from food52.com/recipes/13381-lettuce-wraps (may not work)