Based on the classic Korean barbecue dish bulgogi, this recipe offers savory-sweet-garlicky beef wrapped in lettuce leaves with rice and kimchi.
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
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.
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I love Korean BBQ and this is a nice way of having it in a lighter form. I do find the lettuce wraps to be cumbersome though. They come apart when you bite into them and it makes a big mess. Boston lettuce might be a better choice.
This dish is one of my favorites. I have made ot many times and find that using a london broil instead of the flank steak gives a great result. I agree that the lettuce wraps make a mess; I usually serve as a salad. Srirachi sauce and garlic chili sauce also make great condiments if you can't find kimchi (or make a great addition to the heat of the kimchi if you can!)
We made this along side of the sishwan green beans, they are a good combo and use many of the same ingredients. The first time, I tried to make as directed, but the lettuce was a disaster. We ate just with the rice, and the meat is so delicious. The 2nd time we skipped the lettuce and I forgot to make the rice, so we just had the beef and green beans. It's a great, flavorful combination. Might double the recipe next time
We LOVE this recipe! I have made it twice now and the only thing I might do to stretch it a little is double it or add extra meat! Last night I acutally combined everything and then let it sit about 30 minutes to marinade. My husband is a big eater but really enjoys this! I do make a fish sauce to pour over it when it is in the wrap and that adds a sweet and spicy touch to it!
This was good and very quick and easy to prepare. While I may make it again because of the easiness factor, I certainly wouldn't call it a "best of 2008." I followed the recipe as written, except I used brown rice. I would recommend sticking with white rice, as the nuttiness of the brown rice competed with the flavor of the beef. The recipe says it feeds 4 as an entree, but my husband, 2 year old daughter and I ate all of it without feeling like we'd overindulged.
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