- 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
- 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
How to Make It
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.
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.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.