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Korean Beef Wraps

Photo: Annabelle Breakey; Styling: Randy Mon
Total time 30 mins
Yield Serves 6
Serve a delicious appetizer or light main course by plating delicate Korean beef wraps with a side of rice.

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

Nutrition 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

How to Make It

  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.