Korean Beef Lettuce Wraps
Everyoneâ€™s favorite Korean BBQ made at home with these light/refreshing lettuce wraps! Can also be made/prepped ahead of time!
|1/2 cup||reduced sodium soy sauce|
|1/4 cup||brown sugar, packed|
|1/4 cup||chopped green onions|
|4 cloves||garlic, minced|
|2 tablespoons||sesame oil|
|2 tablespoons||freshly grated ginger|
|2 tablespoons||freshly grated pears, optional|
|1 teaspoon||sriracha, optional|
|1 1/2 pound||hanger steak, cut into 1-inch pieces|
|1 cup||white rice|
|1 head||butter lettuce|
|1/2 teaspoon||sesame seeds|
In a medium bowl, whisk together soy sauce, brown sugar, green onions, garlic, sesame oil, ginger, pear and Sriracha, if using. Reserve 1/4 cup and set aside.
In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and steak; marinate for at least 1 hour to overnight, turning the bag occasionally. Drain the steak from the marinade.
In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.
Preheat grill to medium high heat. Add steak to grill and cook, flipping once and basting with reserved 1/4 cup marinade until cooked through, about 1-2 minutes on each side.
To serve, spoon rice into the center of a lettuce leaf, taco-style; top with steak, garnished with sesame seeds, if desired.