Yee – Ro Recipe

Prepare and marinate

Place the thinly sliced steak in a medium bowl. Add soy sauce, hoisin sauce, sesame oil, rice wine, brown sugar, grated ginger, minced garlic, crushed red pepper flakes and cornstarch. Mix thoroughly so each slice is coated. Cover and refrigerate for at least 30 minutes, up to 4 hours for deeper flavor.

Cook the beef

Heat a large skillet or cast-iron pan over medium-high heat and add 2 tbsp vegetable oil. When the oil is shimmering, add the marinated beef in a single layer (work in batches if needed). Sear for 1–2 minutes per side until browned and cooked through. Use tongs to break up and move slices; total cook time per batch ~3–4 minutes. Transfer cooked beef to a plate and tent with foil to keep warm. If there is excess pan liquid, reduce it briefly over high heat to thicken, scraping up browned bits.

Quick-pickle the vegetables

In a small bowl combine rice vinegar, sugar and 1/4 tsp salt; stir until sugar dissolves. Add cucumber and carrot julienne, toss to coat and let sit at room temperature for 10–15 minutes (or refrigerate up to 1 hour). Drain most of the liquid before assembly.

Make the spicy mayo

In a separate small bowl mix mayonnaise, sriracha, lime juice, remaining 1/4 tsp salt and toasted sesame seeds. Taste and adjust heat or acidity as desired. Stir in sliced scallions.

Warm the pita

Lightly brush pita with butter or olive oil and warm in a dry skillet over medium heat 30–45 seconds per side, or wrap in foil and heat in a 350°F (175°C) oven for 5–7 minutes until pliable.

Assemble yee – ro

Open each warm pita pocket or fold flat. Spread about 1/2 tbsp spicy mayo inside each pita. Divide the cooked beef evenly among the 4 pitas (about 4 oz per pita). Top each with a generous portion of pickled cucumber and carrot, sprinkle fresh cilantro leaves and additional scallions if desired. Serve with a lime wedge for squeezing over the filling.

Serving suggestion

Offer extra sriracha or hoisin on the side. Serve immediately while beef is hot and pita is warm.