Last night, we made one of my favorite Blue Apron meals, so far. Lola had her training lesson and was very focused on her dinner, so we had plenty of time to get dinner made. We love Asian food so we were excited for these Thai Steak Lettuce Cups. Mike got the produce ready while I got the rice started. I cooked the rice about 17 minutes until all the water had been absorbed. Next, I heated up some oil, added the green beans, and seasoned with salt and pepper. I cooked those for about 4 minutes and added the chopped up pepper, cooking for 1 minute. I put the peppers and green beans in a bowl after cooking and cleaned the pan. Then, I added more oil to the pan and heated it up, adding in the seasoned steaks and lettting them cook about 6 minutes per side to cook to medium/medium well. I removed them from the pan and let them sit on a cutting board for about 5 minutes. Meanwhile, I made the sauce by cooking the garlic in the drippings from the steak for 1 minute, adding in ponzu sauce, juice of 2 lime wedges, sugar, and 2 tablespoons of water. I cooked that for another 2 minutes until it had slightly thickened. Mike sliced the steaks and I started assembling the lettuce cups. I put down the lettuce, added some rice, green beans, and steak slices. I drizzled the cups with the sauce and garnished with the mint and cilantro leaves, squeezing a little lime juice on each lettuce cup. These were amazing! They had so many great flavors. I really liked the sticky sushi rice and spicy green beans. I would definitely make and eat these again.

The New Austonian