Spicy ginger beef

Serves 6 generously

Use rubber gloves while slicing the chilies (and avoid touching your eyes). You can use a vegetable grill pan on the rack so the thin meat doesn't fall through the gaps.

1	cup soy sauce
3/4	cup distilled white vinegar
3/4	cup brown sugar
4	star anise seeds
1	cinnamon stick
6	cloves garlic, crushed
2	inches fresh ginger, peeled and crushed
6	small chili peppers, split lengthwise
2	tablespoons nuoc mam (Asian fish sauce)
1/4	cup crushed cannedpineapple
3	pounds thinly sliced shaved rib eye beef
	Dark sesame oil (forsprinkling)
	Juice of 1 lime
	White sesame seeds (for garnish)
1	lime, thinly sliced
	Small handful fresh mint (for garnish)
	Small handful freshcilantro (for garnish)
6	large flour tortillas,heated until warm

1. In a large bowl, stir togetherthe soy sauce, vinegar, sugar, anise, cinnamon, garlic, ginger, chilies, nuoc mam, and pineapple.Add the beef, stir well, and cover with plastic wrap. Refrigerate for3 to 8 hours.

2. Remove the beef from themarinade. Tip the marinade intoa saucepan. Heat and let simmerto reduce while the meat cooks.

3. Light a grill. When it is hot, loosely pile half the beef on the vegetable rack. Sprinkle it with sesame oil. Cook the meat,turning it often with tongs, for about 3 minutes, or just until the edges are charred and crisp andthe meat is no longer pink. Repeat with the remaining beef.

4. Sprinkle the cooked beef with lime juice, sesame seeds, and the reduced marinade.

5. Garnish with lime slices, mint, and cilantro. Serve with tortillas for wrapping.

Adapted from Rachel Kelso