Saigon Beef (an adaptation...)

For chile garlic sauce:

• 2 tbsp finely chopped peeled fresh ginger
• 2 garlic cloves, minced
• 1/2 tsp dried cherry smoked red savina flakes (or what have you...)
• 1/2 cup rice vinegar
• 1 tbsp Mongolian Fire oil
• 1 tbsp Sriracha sauce (or other hot chile sauce)
• 2 tbsp aji-mirin (sweet rice wine)
• 1/4 cup sugar

Make chile garlic sauce:
Stir together ginger, garlic, red pepper flakes, vinegar, Mongolian Fire oil, Sriracha sauce, and aji-mirin in a 1 quart heavy saucepan and boil over moderate heat 5 minutes. Stir in sugar and simmer until thickened and reduced to about 1/3 cup, about 5 minutes. Cool to room temperature.

For the beef:

• 1 lb flank steak, trimmed and cut into 1/4-inch cubes
• 1/2 tsp salt
• 1/2 tsp black pepper
• 2 tbsp sesame oil
• 2 tbsp finely chopped shallot
• 1 tbsp Sriracha sauce
• 1 fresh habanero, seeded and minced
• 1/2 cup aji-mirin
• 1/3 cup coconut milk

Make beef while sauce is cooling:
Pat steak dry and sprinkle with salt and pepper. Heat sesame oil in a 10-inch nonstick skillet over moderately high heat until hot but not smoking, then saute steak, stirring occasionally, until browned on outside but still pink inside, about 3 minutes. Stir in shallots, Sriracha sauce, habanero, and aji-mirin and simmer, uncovered, stirring occasionally, until beef is tender, about 20 minutes. Stir in coconut milk and simmer, uncovered, until sauce is slightly thickened, about 3 minutes.

For condiments:

• 2 limes, cut into wedges
• 1 head Boston lettuce, leaves separated
• 12 fresh mint leaves, thinly sliced
• 3 scallions, thinly sliced crosswise
• 1/4 cup salted peanuts, chopped
• 1 carrot, shredded
• and anything else that may appeal to your taste buds

To serve:
Put beef, chile garlic sauce, lime wedges (for squeezing), and remaining condiments each in a separate bowls. Spoon beef into lettuce leaves and top with condiments and sauce, then wrap up & enjoy. Fair warning...this may be adapted from Gourmet magazine but it is hot!