Grilled Korean Bulgogi Lettuce Wraps

By RoketJSquerl

This was one of those meals that just fell together effortlessly and felt a little bit special, but was so fast for a weeknight. I mixed the marinade up in the morning and tossed the beef in a ziplock bag with it to sit in the refrigerator for the day. When the time came for dinner, all I had to do was start the rice and thread the beef onto the skewers. While they grilled I washed the lettuce, chopped the green onions, and set the table.

Ingredients

• 1 1/2 Lb Flank Steak, sliced against the grain in strips
• 1/3 C Soy Sauce
• 2 Tbs Sesame Oil
• 2 Kiwi, peeled
• 1/2 Tsp Sugar
• 1/4 Tsp Pepper
• 1/2 Tsp Salt
• 1/4 Tsp Black Pepper
• 1/2 A Yellow Onion
• 3 Cloves Garlic
• 1/4 C Korean or Japanese Cooking Rice Wine
• 1 Tb Apple Cider Vinegar
• 5 Green Onions, sliced
• Jasmine Rice
• Red Lettuce Leaves

Preparation

Step 1

Puree soy sauce through apple cider vinegar in a small food processor or blender until smooth. Place steak strips in a large resealable plastic bag. Pour marinade over beef and seal the bag. Refrigerate for at least 2 hours, or up to 24 hours.

Thread strips of beef onto skewers. Grill over medium-high heat until meat is cooked through, about 4-6 minutes per side. Serve in lettuce leaves filled with jasmine rice. Top with green onions. Roll lettuce with fillings into wraps.