spicy beef lettuce wraps...15 minutes (plus marinating)

the goods:

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!