Korean Beef Lettuce Wraps

1 clove garlic, grated

2 TBSP low-sodium soy sauce

½ tsp red pepper flakes

1 TBSP grated peeled fresh ginger

1 TBSP sesame oil

1 lb beef sirloin, strip steak or boneless short rib, frozen just until solid (45 to 60 minutes)

2 TBSP canola oil, divided

Lettuce leaves, steamed cauliflower rice, sliced scallions and red chiles, for serving

1. In a medium bowl, combine soy sauce, red pepper, ginger sesame oil and ¼ cup water. Thinly slice frozen meat, add to marinade and toss to coat. Let marinate at room temp 30 minutes or cover and refrigerate up to 3 hours. Remove from refrigerator 30 minutes before cooking.
2. Heat large stainless-steel skillet on medium-high. Add 1 TBSP EVOO. Transfer half of beef mixture to skillet, arrange in even layer, season with ¼ tsp salt and cook without moving until lightly browned, about 1 minute. Toss beef and continue to cool until cooked through and crisp at edges, about 2 minutes more. Transfer to plate and keep warm. Repeat with remaining TBSP EVOO and remaining beef.
3. Spoon into lettuce leaves with cauliflower rice and top with scallions and chiles if desired.

Serves 6