Korean Grilled Beef Lettuce Wraps - Marion's Kitchen



Korean Steak in Lettuce Cups

Dec 6, 2006
image
Alan Richardson

Sliced round steak and shredded carrots are braised in a rich soy-ginger sauce and served in delicate Boston-lettuce leaves.

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Cal/Serv:
Yields:
Total Time: 0 hours 30
Ingredients
3 tbsp. Soy Sauce
1 tbsp. sugar
2 tsp. Asian sesame oil
1 tsp. minced, peeled fresh ginger
1/4 tsp. ground red pepper
clove garlic
beef top round steak
stalk celery with leaves
shredded carrots
green onions
1 tbsp. sesame seeds
head Boston lettuce
Green-onion tops
Directions
  1. In medium bowl, stir soy sauce, sugar, oil, ginger, ground red pepper, and garlic until blended. Add beef, turning to coat with soy-sauce mixture, and marinate 15 minutes at room temperature, stirring occasionally.
  2. In nonstick 12-inch skillet, heat celery, carrots, and 1/3 cup water to boiling over medium-high heat. Cook 2 to 3 minutes or until vegetables are tender-crisp, stirring occasionally. Add beef with its marinade and cook 2 minutes or until meat just loses its pink color throughout, stirring quickly and constantly. Stir in green onions and sesame seeds, and cook 1 minute, stirring.
  3. To serve, let each person place some beef mixture on a lettuce leaf. Garnish with green-onion tops. If you like, fold sides of lettuce leaf over filling to make a package to eat out of hand.





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Date: 11.12.2018, 09:09 / Views: 82543