Korean Beef Wraps

Name: Korean Beef Wraps
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

9 ingredients

5 steps

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.
5

Note: Nutritional analysis is per serving.