Korean Sesame Beef with Lettuce Wraps

Korean Sesame Beef with Lettuce WrapsRecipe
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Based on the classic Korean barbecue dish bulgogi, this recipe offers savory-sweet-garlicky beef wrapped in lettuce leaves with rice and kimchi.


4 servings (serving size: 4 filled lettuce leaves)

Recipe from

Cooking Light

Nutritional Information

Calories 498
Caloriesfromfat 27 %
Fat 14.8 g
Satfat 2.7 g
Monofat 6.8 g
Polyfat 3.3 g
Protein 25.2 g
Carbohydrate 62.2 g
Fiber 3.2 g
Cholesterol 28 mg
Iron 8.7 mg
Sodium 581 mg
Calcium 88 mg


3/4 pound flank steak, trimmed
1/3 cup thinly sliced green onions, divided
1 tablespoon sugar
2 tablespoons low-sodium soy sauce
1 tablespoon minced garlic
1 teaspoon dark sesame oil
2 tablespoons canola oil, divided
1 tablespoon toasted sesame seeds
4 cups hot cooked short-grain rice
1 cup kimchi
16 red leaf lettuce leaves


1. Cut steak across grain into 1/4-inch slices; cut slices into 1/2-inch-wide strips. Cut strips into 3-inch-long pieces. Combine steak pieces, 1/4 cup onions, sugar, soy sauce, garlic, and sesame oil.

2. Heat a 14-inch wok over high heat. Add 1 tablespoon canola oil to wok, swirling to coat. Add half of steak mixture to wok; stir-fry 2 minutes or until lightly browned. Spoon cooked steak mixture into a bowl. Repeat procedure with remaining 1 tablespoon canola oil and remaining steak mixture. Sprinkle with remaining onions and sesame seeds. Spoon 1/4 cup rice, about 2 tablespoons steak mixture, and 1 tablespoon kimchi onto each lettuce leaf; roll up. Serve immediately.


Kimchi is a traditional Korean condiment of fiery fermented cabbage. Look for it at Asian markets or in the supermarket's produce section.

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