Sadly, my nice easy rotations have come to an end. I’m currently on the Step Down Unit (a level right under critical care), and I’m getting whipped into shape!
It’s a quite busy as these patients are sicker than those on the wards. In addition, you triage patients so when people anywhere in the hospital/ emergency room are sick, you are called to evaluate them if they need higher level of care. You learn to quickly determine if a patient is “sick” or “not sick” in a matter of minutes.
Compounding all of this is the fact that you have to judiciously decide who stays and who can go since there’s a limited number of SDU / ICU beds as well as account for patient’s nursing needs (each unit has different levels of what nurses are qualified to do and the ratio of patients to each nurse).
I won’t be doing any cooking for the blog for the next month because of my schedule, but I have luckily saved up some recipes to keep posting. These Thai Steak Lettuce Cups were adapted from Blue Apron – my mom gave a small subscription to me as a birthday gift.
The Thai Steak Lettuce Cups recipe was one of my favorites from the boxes I got, so I really wanted to share this with you all.
Although mom was hoping to save me time, these meal boxes actually more work since I’m cooking for one meal (ie no leftovers). Still, it’s a fun thing to try every now and then and a great date night idea… assuming your hungry husband doesn’t eat your potion too.
Thai Steak Lettuce Cups
1 cup green beans
salt and pepper, to taste
2 cloves garlic, chopped
1/2 cup sushi rice, cooked
1 head butter lettuce
1 lime, quartered
1 bunch cilantro, chopped
2 tablespoons soy sauce
1 bird’s eye chile, sliced
1 tablespoon sugar
Cut off the ends of the green beans and cut the green beans in half. In a medium pan, heat olive oil on medium-high. Add the green beans and season with salt and pepper. Cook 4 to 5 minutes, until browned and softened. Add as much of the chile as you’d like, depending on how spicy you’d like the dish to be. Continue to stir fry until the green beans are cooked to desired doneness. Transfer to a bowl and set aside. Wipe out the pan.
Pat the steaks dry with paper towels and season with salt and pepper. In the same pan, heat olive oil on medium-high until hot. Add the seasoned steaks and cook 3 to 4 minutes per side until rare to medium-rare, leaving the middle pink. Leaving the browned bits / liquid (or fond) in the pan, set the meat aside on a cutting board.
While the steaks rest, add the garlic to the pan of reserved fond (if the pan seems dry, add a drizzle of olive oil.) Cook on medium, for 30 seconds. Add the soy sauce sauce, sugar, lime juice wedges, and 2 tablespoons of water. to make the sauce for a min, then remove from heat.
Slice the steak crosswise against the grain. Divide the lettuce leaves between 2 dishes. Fill each leaf with the cooked rice, cooked green beans, and sliced steaks. Top with the sauce. Garnish with the cilantro and lime wedges on the side. Enjoy!