Korean Beef Wraps

Korean Beef Wraps Recipe
Photo: Annabelle Breakey; Styling: Randy Mon
Serve a delicious appetizer or light main course by plating delicate Korean beef wraps with a side of rice.

Yield:

Serves 6

Recipe from

Recipe Time

Total: 30 Minutes

Nutritional Information

Calories 267
Caloriesfromfat 51 %
Protein 17 g
Fat 16 g
Satfat 4.2 g
Carbohydrate 15 g
Fiber 1 g
Sodium 489 mg
Cholesterol 62 mg

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

Preparation

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.

Note: Nutritional analysis is per serving.

Note:

Arnold Yoon, Atlanta, GA,

December 2009
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