Korean Beef Wraps
Photo: Annabelle Breakey; Styling: Randy Mon
Serve a delicious appetizer or light main course by plating delicate Korean beef wraps with a side of rice.
How to Make It
Step 1
1
Preheat a grill for medium heat (350° to 450°). Cook rice according to package directions.
Step 2
2
Grill steak, turning once, until done the way you like, 8 minutes for medium-rare. Remove from grill, tent loosely with foil, and let rest 10 minutes before slicing thinly.
Step 3
3
Meanwhile, in a small bowl, combine soy sauce, chile flakes, pepper, garlic, and oil.
Step 4
4
Spoon about 1/4 cup rice onto middle of each lettuce leaf. Top with a little steak, a scant tsp. sauce, and onion strips.
Step 5
5
Note: Nutritional analysis is per serving.
Ingredients
2 cups sushi rice, such as Nishiki
1 rib-eye steak (1 lb.)
3 tablespoons soy sauce
1 1/2 teaspoons red chile flakes
1 1/2 teaspoons freshly ground black pepper
1 1/2 tablespoons minced garlic
3 tablespoons Asian (toasted) sesame oil
18 to 24 small red-tipped lettuce leaves
2 green onions, sliced into thin 4-in. strips
Directions
Step 1
1
Preheat a grill for medium heat (350° to 450°). Cook rice according to package directions.
Step 2
2
Grill steak, turning once, until done the way you like, 8 minutes for medium-rare. Remove from grill, tent loosely with foil, and let rest 10 minutes before slicing thinly.
Step 3
3
Meanwhile, in a small bowl, combine soy sauce, chile flakes, pepper, garlic, and oil.
Step 4
4
Spoon about 1/4 cup rice onto middle of each lettuce leaf. Top with a little steak, a scant tsp. sauce, and onion strips.
Step 5
5
Note: Nutritional analysis is per serving.
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