1 cup fresh pineapple, cubed
1/4 cup soy sauce
1/4 cup molasses
2 tablespoons apple cider vinegar
2 tablespoons sriracha chili sauce (or 1 tablespoon for less heat)
1 tablespoon ketchup
4 garlic cloves
1 teaspoon fresh grated ginger
1 pound sirloin steak, sliced into strips
(tip: if you put it in the freezer for about 15 minutes before slicing, it helps firm it up)
1 and 1/2 tablespoons vegetable oil
1 red pepper, sliced into thin strips
6 scallions, sliced into 2-inch strips
1 carrot, sliced into thin strips
1 head iceburg lettuce, leaves separated
sesame seeds, for garnish
Marinate the beef. In a blender, combine pineapple, soy sauce, molasses, vinegar, sriracha, ketchup, garlic, and ginger. Blend on high until well combined. Add the steak strips to a zip-top bag and pour the marinade over the steak strips. Refrigerate for at least 1 hour or up to 6 hours.
Heat a wok or large skillet over medium-high heat and warm 1 tablespoon oil. Add half the steak strips, letting excess marinade drip off before adding to pan. Cook, tossing occasionally, until the steak is browned on the outside, about 3-5 minutes. Transfer to a bowl. Cook the remaining steak strips, adding more oil if needed. Transfer to bowl.
Add the red peppers, scallions, and carrots to wok/skillet. Toss them frequently until they are crisp-tender, about 2-3 minutes. Remove and transfer to a separate bowl.
Assemble wraps: Add a few slices of beef to the lettuce leaf, top with cooked vegetables, and sprinkle with sesame seeds. Wrap and enjoy!