Korean Lettuce Wraps

Add a new twist to Taco Night!

 

12 oz flank steak, trimmed

1/3 cup thinly sliced green onions, divided

4 tablespoons sugar

juice from 2 limes

1/2 cup low-sodium soy sauce

6 cloves minced garlic

1 tablespoon fresh chopped ginger

1 teaspoon dark sesame oil

4 cups hot cooked short-grain rice

16 butter leaf or bibb lettuce leaves (or any other small leaf lettuce)

Optional garnishes

Julienned carrots, red pepper and cucumber

bean sprouts

lime cut in to wedges

jalapeno thinly sliced

Place steak in a baking dish. Combine 1/4 cup onions, sugar, soy sauce, garlic, ginger, lime juice and sesame oil poor over meat. Cover with plastic; refrigerate at least 2 hours or over night.

Remove meat from marinade; pat dry. Coat grill or broiler pan with cooking spray. Heat grill on high. Grill or broil steak 3 minutes on each side for medium-rare. Let meat rest 5 minutes then thinly slice against the grain.  Spoon 1/4 cup rice, about 2 tablespoons steak mixture onto each lettuce leaf; roll up. Serve immediately with garnishes.

kimchi

chopped cilantro

Sriracha hot sauce