Korean Beef Lettuce Wraps
Everyone’s favorite Korean BBQ made at home with these light/refreshing lettuce wraps! Can also be made/prepped ahead of time!
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 1/2 cup | reduced sodium soy sauce |
| 1/4 cup | brown sugar, packed |
| 1/4 cup | chopped green onions |
| 4 cloves | garlic, minced |
| 2 tablespoons | sesame oil |
| 2 tablespoons | freshly grated ginger |
| 2 tablespoons | freshly grated pears, optional |
| 1 teaspoon | sriracha, optional |
| 1 1/2 pound | hanger steak, cut into 1-inch pieces |
| 1 cup | white rice |
| 1 head | butter lettuce |
| 1/2 teaspoon | sesame seeds |
Directions:
In a medium bowl, whisk together soy sauce, brown sugar, green onions, garlic, sesame oil, ginger, pear and Sriracha, if using. Reserve 1/4 cup and set aside.
In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and steak; marinate for at least 1 hour to overnight, turning the bag occasionally. Drain the steak from the marinade.
In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.
Preheat grill to medium high heat. Add steak to grill and cook, flipping once and basting with reserved 1/4 cup marinade until cooked through, about 1-2 minutes on each side.
To serve, spoon rice into the center of a lettuce leaf, taco-style; top with steak, garnished with sesame seeds, if desired.
Source: damndelicious.net
