PREPARATION:

Beef Lettuce Wraps:

1. Chimichurri sauce, recipe follows
2. Pickled Carrots, Red and Daikon Radish, recipe follows
3. Sticky Rice
4. Pea Shoots for garnish
5. Slice the steak into 1/4-inch strips and set aside. 
6. In a bowl, combine the olive oil, garlic salt, pepper, orange juice and orange zest. Mix well and add the sliced steak. 
7. Cover with saran wrap; set aside to marinate for 2 hours. 
8. Heat a large sauté pan on medium-high heat with 1 tablespoon of olive oil. Add the steak slices, in batches if necessary, and cook until nicely browned and caramelized, 1 to 2 minutes on one side and about 30 seconds on the other side. (Make sure that the strips of steak are not crowded.) 

To Assemble 

1. Plate 1 to 2 strips of meat in the center of each butter leaf.Top with sticky rice, pea shots and Pickled Radish.Top with 1 tablespoon of Chimichurri sauce. 

Pickled Carrots, Red and Daikon Radish:

1. In a bowl, combine carrots, red and Daikon radish. 
2. In a small saucepan, bring the rice wine vinegar and sugar to a boil. Remove saucepan from the heat and pour mixture over the vegetables. Cover with plastic wrap. Let sit for 10 to 15 minutes