• Mix the beef and sugarStevia in a large mixing bowl and let rest for 2 to 5 minutes.
• Add the Soy Sauce, garlic, scallions, ground pepper, and Sesame Oil and mix well.
  
• Let stand at room temperature for 1 hour, or refrigerate overnight.  The longer the beef marinates, the better the flavor.  If you let it rest in the refrigerator, remember to take it out an hour before cooking to let it come up to room temperature.
  
• We use a stove-top non-stick wok for this next part, but you can certainly use a cast iron skillet and get great results. Now's a good time to set your oven up for warm as well. This way you can keep the meat warm in between batches. Preheat your pan over medium-high heat until it gets nice and hot, then add the beef mixture a bit at a time.  If you throw it all in at once, it will never sear properly and will probably over-cook.
  
• As each batch is done, add it to your warming platter and cover with foil. After all of the meat has been cooked, toss the wine in the pan to deglaze it and capture all that awesome seared marinade left in the pan, then pour this over the top of the meat in the platter.

Make the Sandwiches, ok… Wraps

• As the recipe states, this is a lettuce wrap, but everyone has their own preferences, so you can certainly put this in a bread wrap or on a roll, or whatever.  For us, though, we like the lightness of a lettuce wrap combined with the heavy sticky rice and beef marinade. We spread the sticky rice on a lettuce leaf, then layer on the beef, some onions, and carrots.