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

Shrimp Pad Thai

 

This dish is super easy to make and is a healthier way to take care of your takeout cravings!



Ingredients

8 ounces uncooked flat rice noodles (pad Thai noodles)

2 tablespoons dark brown sugar

2 tablespoons lower-sodium soy sauce

1 1/2 tablespoons fish sauce

1 1/2 tablespoons fresh lime juice

1 tablespoon Sriracha or chili garlic sauce

3 tablespoons canola oil

1 cup (2-inch) green onion pieces

8 ounces peeled and deveined large shrimp

5 garlic cloves, minced

1 cup fresh bean sprouts

1/4 cup chopped unsalted dry-roasted peanuts

3 tablespoons thinly sliced fresh basil
1 lime cut in wedges

1. Cook noodles according to package directions; drain.
2. While water comes to a boil, combine sugar and next 4 ingredients (through Sriracha) in a small bowl.

3. Heat a large skillet or wok over medium-high heat. Add oil to pan; swirl to coat. Add onion pieces, shrimp, and garlic; stir-fry 2 minutes or until shrimp is almost done. Add cooked noodles; toss to combine. Stir in sauce; cook 1 minute, stirring constantly to combine. Arrange about 1 cup noodle mixture on each of 4 plates; top each serving with 1/4 cup bean sprouts, 1 tablespoon peanuts, and 2 teaspoons basil and serve with a wedge of lime.