korean beef lettuce wraps

These beef lettuce wraps are the kinds of dinners I love. It’s fast, fresh, loaded with flavor, and healthy. For the grown-ups and adventurous kids, there’s marinated meat and rice wrapped in lettuce with yummy condiments that don’t take eons to prep. For the kiddies, there’s rice and meat and veg on the side (I did sliced cukes and carrots one night and the corn off the cob when we had leftovers).

The original recipe calls for 4 hanger steaks. This made 2 meals for us and there’s a piece leftover in the fridge will will likely find its way onto a salad for my lunch one of these days…

ingredients

• Steak
• 2 cups apple juice
• ½ cup soy sauce (light soy sauce if you have it)
• ½ yellow onion, thinly sliced
• 6 cloves garlic, thinly sliced
• 1 tsp. Asian sesame oil
• 1 tsp. ground black pepper
• 4 8-oz. hanger steaks
• Ginger scallion sauce
• 1 cup thinly sliced scallions (white and green parts)
• ¼ cup finely minced fresh ginger
• 2 Tbsp. canola oil
• ¾ tsp. soy sauce (light soy sauce if you have it)
• ½ tsp. sherry vinegar
• ¼ tsp. Kosher salt, plus more to taste
• Accompaniments
• 2 cups sushi rice
• 2 cups water
• ½ cup kimchi, pureed
• Bibb lettuce leaves, washed and separated (from about 2 heads)
• Sssamjang (optional, this can be found in the Korean section of an Asian market)

instructions

1. Combine the apple juice, soy sauce, onion, garlic, sesame oil and black pepper in a gallon storage bag. Add the steak and refrigerate overnight.
2. Make the ginger scallion sauce. Combine all the ingredients in a small dish. Let sit 15 minutes then adjust seasoning if needed.
3. Prepare a grill for high heat. When the grill is hot, sear the steaks for 2 minutes a side, then monitor until they are medium rare. Remove from the grill and let them rest for a few minutes.
4. ....................................

for full instruction please see ; whiteplateblankslate.com

Share this post