Korean Beef Wraps

Photo by Lynda K.
Adapted from keyingredient.com

PREP TIME

--

minutes

TOTAL TIME

10

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

10

minutes

SERVINGS

6

servings

Adapted from keyingredient.com

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

1. Preheat a grill for medium heat (350° to 450°). Cook rice according to package directions. 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. 3. Meanwhile, in a small bowl, combine soy sauce, chile flakes, pepper, garlic, and oil. 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. Nutritional Information Amount per serving Calories: 267 Calories from fat: 51% Protein: 17g Fat: 16g Saturated fat: 4.2g Carbohydrate: 15g Fiber: 1g Sodium: 489mg Cholesterol: 62mg

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