Steak Lettuce Wraps
These Korean lettuce wraps are spicy, steak-filled packages of freshness and flavor, and they come together quickly--as long as you have the condiments ready. Yes, the condiments can take a little time to prepare, but remember, you don't have to make them all! These taste great when it's just the steak, some fresh mint, chives, and cilantro, and a drizzle of sriracha rolled up tight in a juicy, sweet lettuce leaf. Let the wrapping and rolling begin!
Ingredients
- 1 1/2 lbs. flank steak
- 1/4 cup soy sauce
- 1 1/2 tbsp. sugar
- 1/3 cup dark beer
- 3-4 garlic cloves, minced
- 1 tsp. black pepper
- 2 tsp. sesame oil
- 1 tbsp. honey
- 1/4 cup fresh orange juice
- steamed sushi rice
- large butter lettuce leaves
- fresh chives
- fresh mint, minced
- fresh cilantro, minced
- radishes, thinly sliced
- carrots, zested
- cucumbers, thinly sliced and marinated in rice vinegar, salt, garlic, and chiles
- lime wedges
- sriracha
- soy sauce
For the Beef:
For the Condiments:
Instructions
- Chill the steak in the freezer while you put together the marinade.
- Combine the soy sauce, sugar, beer, garlic, pepper, sesame oil, honey and orange juice in a medium-sized bowl.
- Take the steak out of the freezer and slice it across the grain into 1/4-inch-thick strips.
- Stir the steak into the marinade and let it sit for 30 minutes.
- Meanwhile, pre-heat a cast iron skillet over high heat until very hot.
- When the steak has finished marinating, sear it in the pre-heated pan until nicely caramelized, 2 or 3 minutes on each side. Work in batches to avoid crowding the meat.
- Serve the beef with condiments.
- Assemble lettuce wraps by folding a piece of steak or two, some rice, vegetables and herbs inside a lettuce leaf.
