Korean Sesame Beef with Lettuce Wraps

From Cooking Light September 2008

Based on the classic Korean barbecue dish bulgogi, this recipe offers savory-sweet-garlicky beef wrapped in lettuce leaves with rice and kimchi. Kimchi is a traditional Korean condiment of fiery fermented cabbage. Look for it at Asian markets or in the supermarket's produce section.

Yield: 4 servings (serving size: 4 filled lettuce leaves)

Ingredients

• 3/4  pound  flank steak, trimmed
• 1/3  cup  thinly sliced green onions, divided
• 1  tablespoon  sugar
• 2  tablespoons  low-sodium soy sauce
• 1  tablespoon  minced garlic
• 1  teaspoon  dark sesame oil
• 2  tablespoons  canola oil, divided
• 1  tablespoon  toasted sesame seeds
• 4  cups  hot cooked short-grain rice
• 1  cup  kimchi
• 16  red leaf lettuce leaves

Preparation

1. Cut steak across grain into 1/4-inch slices; cut slices into 1/2-inch-wide strips. Cut strips into 3-inch-long pieces. Combine steak pieces, 1/4 cup onions, sugar, soy sauce, garlic, and sesame oil.

2. Heat a 14-inch wok over high heat. Add 1 tablespoon canola oil to wok, swirling to coat. Add half of steak mixture to wok; stir-fry 2 minutes or until lightly browned. Spoon cooked steak mixture into a bowl. Repeat procedure with remaining 1 tablespoon canola oil and remaining steak mixture. Sprinkle with remaining onions and sesame seeds. Spoon 1/4 cup rice, about 2 tablespoons steak mixture, and 1 tablespoon kimchi onto each lettuce leaf; roll up. Serve immediately.