Photo: Annabelle Breakey; Styling: Randy Mon
YieldsServes 6Total Time30 mins
AuthorArnold Yoon, Atlanta, GA,
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.

Korean Beef Wraps