Korean Sesame Beef with Lettuce Wraps
Thin strips of sesame-soy beef are tucked into lettuce with rice and kimchi for a crisp, savory handheld meal with a little heat.
Ingredients
- Garlic
- Sugar
- Soy sauce
- Onion
- Sesame oil
- Canola oil
- Sesame seeds
- Half
- Onions
Directions
- Slice the steak against the grain into 1/4-inch pieces, then turn those slices into 1/2-inch-wide strips. Cut the strips into 3-inch lengths. In a bowl, mix the steak with 1/4 cup onions, sugar, soy sauce, garlic, and sesame oil.
- Set a 14-inch wok over high heat. Pour in 1 tablespoon canola oil and tilt the wok so the oil coats the surface. Add half of the steak mixture and stir-fry for 2 minutes, or until the beef is lightly browned. Transfer the cooked beef to a bowl. Cook the remaining steak mixture the same way, using the remaining 1 tablespoon canola oil. Scatter the remaining onions and sesame seeds over the beef. For each lettuce leaf, add 1/4 cup rice, about 2 tablespoons steak mixture, and 1 tablespoon kimchi, then roll it up. Serve immediately.