Sesame Beef Lettuce Wraps
Servings 4
Equipment
- Large Skillet or Wok
- Large saucepan
Ingredients
Marinade:
- 2 cloves of garlic minced
- 1 tsp sugar
- 2 tbsp soy sauce
- 1 tbsp toasted sesame oil
- ¼ tsp ground ginger
- 1 tsp rice vinegar
- 1 tbsp toasted sesame seeds
- Freshly cracked pepper to taste
- 1 lb flank steak cut against the grain into thin slices
Korean Barbecue Dipping Sauce:
- 2 cloves of garlic minced
- ½ tsp sugar
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- ½ tsp sriracha chile sauce more if you want it spicy
- 1 tsp sesame oil
- 1 tbsp green onion
- ½ tbsp toasted sesame seeds
- 1 tbsp water
Other ingredients:
- 1 tbsp vegetable oil divided (for cooking the steak)
- Butter lettuce leaves
- Shredded carrot
- Green onion chopped
- Brown rice or garlic rice Click the link above for the recipe
Instructions
- Make the marinade by combining the ingredients in a large zip-lock bag, then mix well. Slice the steak against the grain into thin strips, then place it in the marinade and mix it until the meat is evenly coated. Refrigerate for 1-3 hours.
- Make the dipping sauce by combining all ingredients in a small bowl; mix well, then set aside to let the flavors mingle.
- Cook the rice in a large saucepan according to the package instructions or the recipe link above.
- Cook the steak once the rice is finished by heating ½ tbsp of vegetable oil in a large skillet or wok over high heat.
- Once the skillet is very HOT, add half of the beef and cook for 1-2 minutes or until lightly browned. Remove from the heat and put into a serving dish.
- Coat the large skillet with another ½ tbsp of vegetable oil and add the remaining beef once the pan is HOT again. Cook for 1-2 minutes or until lightly browned.
- For serving, place a bit of rice in a lettuce leaf, followed by beef, carrots, and green onions.
- To eat, drizzle some of the dipping sauce on top, then fold and eat. Make sure you have plenty of napkins on hand because these are messy! Enjoy.