Steak lettuce wraps with fresh herbs and bean sprouts

In a small saucepan over the stovetop, heat 2 cups of water on high until boiling. Meanwhile:
*Peel and slice carrots into thin slices on a sharp angle.
*In a bowl, toss meat with sate paste and a pinch of salt. Set aside to marinate.
Once water is boiling, add carrot slices and cook for 1 minute to slightly soften. Add bean sprouts and cook for another 30 seconds. Take off heat and drain water from veggies. In a small bowl, toss drained carrots and sprouts with pickling mix and set aside to marinate.

Roughly chop mint and half of cilantro. Peel and mince ginger, garlic and shallot. Trip off root and thinly slice scallion from white to green. Peel cucumber, cut in half and slice into thin planks. Gently pull leaves from lettuce.

Heat skillet over the stovetop on medium-high heat with 1 tablespoon oil. Once hot, press steak into pan and cook until brown on both sides and cooked through, about 5 minutes. Remove from heat and set aside to let cool slightly. Reserve the pan juices that collect under the steak and keep aside in a separate bowl. Once cool, finely chop steak and toss with pan juices to coat. Stir in ginger, garlic, shallots, scallions, mint and cilantro. Add juice of ½ the lime, reserving the other half for garnish.

Assemble wraps on plates by stuffing a spoonful of meat mixture into two stacked leaves of lettuce. Layer with cucumber slices, pickled carrots and sprouts. Top with a few sprigs of cilantro.