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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Serve a delicious appetizer or light main course by plating delicate Korean beef wraps with a side of rice. Ingredients:
2 cups sushi rice, such as nishiki |
1 rib-eye steak (1 lb.) |
3 tablespoons soy sauce |
1 1/2 teaspoons red chile flakes |
1 1/2 teaspoons freshly ground black pepper |
1 1/2 tablespoons minced garlic |
3 tablespoons asian (toasted) sesame oil |
18 to 24 small red-tipped lettuce leaves |
2 green onions, sliced into thin 4-in. strips |
Directions:
1. Preheat a grill for medium heat (350° to 450°). Cook rice according to package directions.
2. Grill steak, turning once, until done the way you like, 8 minutes for medium-rare. Remove from grill, tent loosely with foil, and let rest 10 minutes before slicing thinly.
3. Meanwhile, in a small bowl, combine soy sauce, chile flakes, pepper, garlic, and oil.
4. Spoon about 1/4 cup rice onto middle of each lettuce leaf. Top with a little steak, a scant tsp. sauce, and onion strips.
5. Note: Nutritional analysis is per serving.
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