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Korean Steak Lettuce Cups

Korean Steak Lettuce Cups with Jasmine Rice

This Korean Steak recipe is inspired by bulgogi, which literally translates to “fire meat.” Marinated steak gets cooked close to a hot broiler (the closest we could get to an open fire!) for concentrated flavor and char.
Prep Time 20 minutes
Cook Time 15 minutes
Course Main Course
Cuisine Japanese
Servings 2
Calories 810 kcal

Equipment

  • fine-mesh sieve
  • small saucepan
  • rimmed baking sheet
  • large nonstick skillet
  • microplane or grater

Ingredients
  

  • 5 oz jasmine rice
  • 1 oz fresh ginger use half
  • 5 oz Boston lettuce
  • 1 lime
  • 2 oz tamari
  • 1 oz mirin
  • 2 pkts chili garlic sauce
  • ½ oz toasted sesame oil (use
  • 2 sirloin steaks
  • coarse kosher salt
  • sugar
  • neutral oil such as vegetable

Instructions
 

  • Cook Rice: It is always important to rinse rice, take a fine-mesh sieve and rinse the rice until water runs clear. Add to a small saucepan along with 1¼ cups of water. Don't forget to add a pinch of salt and bring to a boil. Cover and cook on low heat until tender and water is absorbed it should take about 17 minutes.
  • Time To Marinate Steak: Peel and finely grate half of your ginger. Next trim the ends from your lettuce, then separate leaves. Take your lime and cut into wedges. In a large bowl, add tamari, mirin, chili garlic sauce, ¾ of the ginger, 1½ teaspoons of sesame oil, and don't forget to add 1 tablespoon sugar. Add to marinade, and toss to coat. Set aside to marinate, about 15 minutes.
  • Time to sizzle up some steaks: Take a large skillet. I like to use an iron skillet and add one teaspoon of oil. Cook, turning once, until lightly charred, 3–4 minutes per side for medium-rare. Transfer steaks to a cutting board and let rest for 5 minutes. Resting is a very key step so don’t forget to do it.
  • Finish your rice: Heat 1 tablespoon of oil and ½ teaspoon of the sesame oil in a large nonstick skillet over medium-high. Add remaining grated ginger and cook until fragrant. Should take about 1 minute. Add rice and stir-fry to combine, should take 2 more minutes.
  • There is nothing better than a good sauce: Pour reserved marinade and any cooking juices from the skillet sheet into the reserved saucepan and bring to a boil. Cook until reduced to a thin syrup, 3–5 minutes.
  • Assemble & serve: Slice steak into strips. Set lettuce leaves on a platter and fill with rice and steak. Drizzle with sauce and serve with lime wedges for squeezing over.

Video

Notes

Allergens
Soy May contain traces of other allergens. Packaged in a facility that packages gluten containing products.
Nutrition per serving
Calories 810 kcal, Fat 20.0g, Proteins
52.0g, Carbs 79.0g
Keyword pan seared sirloin steak, steak, wraps