Servings: 2

Onion, 1 Onion, 1
Garlic, 2 cloves Garlic, 2 cloves
Carrots, 6 oz. Carrots, 6 oz.
Lime, 1 oz. Lime, 1 oz.
Baby Lettuce Baby Lettuce
Diced Steak, 8 oz. Diced Steak, 8 oz.
Ponzu Sauce Ponzu Sauce
Soy Sauce Soy Sauce
Sweet Thai Chili Sauce Sweet Thai Chili Sauce
Kosher Salt Kosher Salt
Pepper Pepper
Cooking Oil Cooking Oil
Sugar Sugar
Mayonnaise Mayonnaise

Wash and dry produce. Halve, peel, and thinly slice onion. Peel and thinly slice garlic. Trim, peel, and grate carrots on the largest holes of a box grater. Halve lime. Trim and discard root end from lettuce; separate leaves.
Pat steak dry with paper towels; season all over with salt and pepper. Heat a large drizzle of oil in a large pan over medium-high heat. Add steak, onion, and garlic to pan. Cook, stirring occasionally, until onion is browned and steak is cooked to desired doneness, 3 to 5 minutes.
Meanwhile, in a medium microwave-safe bowl, combine carrots, juice from whole lime, 1 TBSP water, ½ tsp sugar, and a pinch of salt (use juice from both limes, 1 TBSP water, and 1 tsp sugar for 4 servings). Cover tightly with plastic wrap and microwave until carrots are tender, 1 minute; set aside.
Once steak reaches desired doneness, add ponzu and soy sauce to pan; cook, stirring, until fragrant, 30 seconds. Remove from heat; stir in half the chili sauce (you’ll use the rest later). Season with salt and pepper.
In a small bowl, combine remaining chili sauce and 2 TBSP mayonnaise (4 TBSP for 4 servings). Add water 1 tsp at a time until mixture reaches a drizzling consistency.
Divide lettuce leaves between plates; fill with steak mixture. Using a slotted spoon, top with as many pickled carrots as you like. Drizzle with as much spicy mayo as you like. Serve lettuce wraps with any remaining pickled carrots and any remaining spicy mayo on the side.
Steak is fully cooked when internal temperature reaches 145°.

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