This recipe is interchangeable (and just as good!) with either beef or mushrooms (or both?) Do the prep work early in the day, and dinner is just cooking rice and a quick grill! This recipe is adapted from NYT Cooking.

4 servings

PARTS: MARINADE
— 2lbs ribeye and/or mushrooms (I love meaty ones like maitake)
— .5 cup soy sauce
— 2 tbsp sesame oil
— 2 tbsp honey
— 4 cloves garlic, roughly chopped
— 2 scallions, whites and light greens, roughly chopped (greens saved for garnish)

PARTS: WRAP & TOPPINGS
— Large lettuce leaves (like butter lettuce)
— Cooked sushi rice (seasoned!)
— Pickles: chopped kimchi, rice vinegar pickled radish
— Spicy things: thinly sliced chiles, sriracha or Chile oil, gochujang
— Crunchy things: cucumber, bell pepper, carrots
— Sprinkles: sesame seeds, scallion greens
— Fresh herbs: basil, mint, cilantro

CLUES
1. In a large, shallow dish combine soy sauce, sesame oil, honey, garlic and scallions. Whisk until combined.
2. Thinly slice beef against the grain into .5” strips, if using. Cut mushrooms into 2” pieces, if using. Add beef and/or mushrooms to marinade and toss gently to coat. Let sit for 30 minutes while grill preheats to high.
2. Meanwhile, prep all toppings to build lettuce wraps.
3. Grill beef for 2-3 minutes per side, mushrooms for 5-7 minutes per side, until desired doneness. Layer into lettuce wraps with desired toppings.