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Friday, December 31, 2010

Korean Beef Lettuce Wraps (Part II)

For The Steak
1/2 LB steak (any lean cut, pounded thin)
1 TSP ginger
2 Cloves garlic
1 TSP chili oil
2 TBS rice wine vinegar
Pinch of sugar
4 TBS soy sauce
2 Scallions, green and white parts, sliced thinly
Salt and pepper to taste

For The Wraps
Shitaki mushrooms, sliced thin
Salt and pepper
Bibb lettuce leaves
Chili sauce
Sliced scallions
Sesame seeds

At the request of Rich, I'm revisiting one of my favorite dishes that I have created over the past couple of months. These lettuce wraps are a welcomed break after all the heavy foods and sweets I have been consuming at holiday functions. I'm making a few changes to simplify and lighten up this meal, but still keeping all the bold flavors. Plus, I have pictures this time!

In a bowl, combine the ginger, garlic, vinegar, soy sauce, chili oil, sugar, and scallions. Season with salt and pepper. Marinate the steaks for up to 30 minutes. Heat grill pan over medium-high heat. Cook steaks until medium-rare. Set aside to rest. Season mushrooms with salt and pepper, grill until soft. When ready to serve, slice steak and serve with lettuce leaves, rice, mushrooms, scallions, chili sauce and sesame seeds. Assemble, and enjoy!

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The Hungry Yuppies, Annie and Rich, are a young couple from CT who are self-proclaimed foodies. Annie is the chef, and Rich is her willing taste tester. Juggling a full time job in the city wasn't going to get in the way of Annie's love for cooking. It's about eating well whether you have just 30 minutes on a Monday night, or all day on a rainy Sunday.