Asian summer in a lettuce wrap
Prep the marinade
In a saucepan, mix together ginger, soy sauce, garlic, hoisin sauce, and Sriracha sauce. Cook over high heat for two minutes. Pour half of the sauce in a bowl and stick in the refrigerator to cool. Reserve half as a dipping sauce and set aside.
Once the marinade in the refrigerator is chilled to room temperature, add the flank steak strips, cover, and put back in the refrigerator for at least one hour to marinate.
Cook and assemble
Add vegetable oil to a grill pan. Once smoking hot, line the strips of flank steak onto the pan and grill for 2 minutes per side. Season with salt and pepper and set aside.
Once beef strips cool, begin to assemble the lettuce wrap by placing one piece of lettuce on a plate, add 3-4 strips of flank steak, and top with chopped peanuts. Serve with the dipping sauce on the side.