Spicy Steak Lettuce Wraps

Place 1 lb. boneless beef short ribs on a plate or small rimmed baking sheet and freeze uncovered for 15 minutes. This makes it easier to slice.

Time to start your perfect pot of rice if you want it!

Finely grate 1 red Fresno chile, 1 2" piece ginger, and 4 garlic cloves into a medium bowl. (If you're sensitive to spice, maybe start with a half of a chile—you never know how hot they're going to be!) Cut 1 lime in half and squeeze juice into bowl. Cut remaining 2 limes into wedges and reserve for serving.

Add 1 Tbsp. light brown sugar, 2 tsp. toasted sesame oil, and 2 tsp. salt to bowl with chile mixture and stir with a fork to combine.

Cut short ribs crosswise against the grain as thinly as possible (and no more than ¼" thick), creating lots of small strips. Add to bowl with marinade and use your hands to massage marinade into meat until coated. Let sit at room temperature at least 15 minutes (or as long as 2 hours!).

Meanwhile, tear 1 head of red leaf lettuce into large hand-sized pieces. Rinse and thoroughly dry in a salad spinner. Arrange on a large platter.

Place ¾ cup roasted, salted peanuts in a resealable plastic bag, seal, and coarsely crush with the bottom of a heavy mug or glass. (You could also just chop them, but this is the cleanest way to go about it.) Transfer to a small bowl; set aside for serving.

Slice 1 English hothouse cucumber in half lengthwise, then cut crosswise into ¼"-thick half moons. Arrange on platter alongside lettuce. Arrange 1 cup cilantro leaves with tender stems and reserved lime wedges on platter.

Heat 1 Tbsp. vegetable oil in a large (12") nonstick skillet over medium-high until shimmering. Add half of short ribs in a single layer and cook, undisturbed, until deeply caramelized on one side, about 3 minutes. Turn with tongs and continue to cook until second side is deeply caramelized, about 1 minute longer. Transfer to platter. Return skillet to medium-high heat, add remaining 1 Tbsp. vegetable oil, and repeat with remaining meat.

Arrange cooked rice, steak, reserved peanuts on platter with vegetables (if your platter is too small, serve rice and peanuts alongside in separate bowls).

Pickled Veggies:

Whisk vinegar, sugar, and salt in a small bowl until sugar and salt are dissolved. Add vegetables and let sit, squeezing gently with your hands occasionally to help them pickle more quickly, 10 minutes.

Do Ahead: Vegetables can be pickled 3 days ahead. Cover and chill.