Crying Tiger Lettuce Cups by Raina Patel

Ingredients

• 250g (1/2 lb) scotch fillet steak
• 2 tbsp tamari
• 1 tsp black pepper, freshly ground
• 1 cup sushi rice
• 1/4 cup bone broth
• 2 tbsp rice vinegar, divided
• 1 tbsp honey
• 1 tsp salt
• 3 tbsp fish sauce
• 2 tbsp lime juice, fresh
• 1 tbsp honey
• 1 clove garlic, minced
• 1/2 red chili, finely chopped
• 1 head gem lettuce
• 1/2 cup pickled heirloom carrots, julienned
• 1/2 cucumber, julienned
• 1/4 cup fresh coriander, chopped
• 1/4 cup fresh mint, chopped

Instructions

1. Rinse the sushi rice under cold water until the water runs clear. Cook the sushi rice according to package directions. While the rice is still hot, gently stir in the bone broth, 1 tablespoon of rice vinegar, honey, and salt. Cover and let it sit for 10 minutes to become sticky.
2. Prepare the crying tiger vinaigrette: In a small bowl, whisk together the fish sauce, lime juice, honey, minced garlic, and chopped red chili. Set aside.
3. Pat the scotch fillet dry with paper towels. Season generously with tamari and black pepper.
4. Heat a grill pan or skillet over medium-high heat until very hot. Sear the scotch fillet for 2-3 minutes per side for medium-rare, or longer to your desired doneness. Let the steak rest for 5-10 minutes before thinly slicing against the grain.
5. Separate the gem lettuce leaves and wash them. Pat them dry thoroughly.
6. Assemble the lettuce cups: Place a spoonful of the sticky rice into each lettuce leaf. Top with sliced caramelised scotch fillet, pickled heirloom carrots, cucumber, coriander, and mint.
7. Drizzle the crying tiger vinaigrette generously over the filled lettuce cups just before serving. Serve immediately.