Everyone’s favorite Korean BBQ made at home with these light/refreshing lettuce wraps! Can also be made/prepped ahead of time!
5 stars (6 ratings)
Ingredients
½cupreduced sodium soy sauce
¼cupbrown sugar, packed
¼cupchopped green onions
4clovesgarlic, minced
2tablespoonssesame oil
2tablespoonsfreshly grated ginger
2tablespoonsfreshly grated pear, optional
1teaspoonSriracha, optional
1 ½poundshanger steak, cut into 1-inch pieces
1cupwhite rice
1head butter lettuce
½teaspoonssesame seeds
Instructions
In a medium bowl, whisk together soy sauce, brown sugar, green onions, garlic, sesame oil, ginger, pear and Sriracha, if using. Reserve 1/4 cup and set aside.
In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and steak; marinate for at least 1 hour to overnight, turning the bag occasionally. Drain the steak from the marinade.
In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.
Preheat grill to medium high heat. Add steak to grill and cook, flipping once and basting with reserved 1/4 cup marinade until cooked through, about 1-2 minutes on each side.
To serve, spoon rice into the center of a lettuce leaf, taco-style; top with steak, garnished with sesame seeds, if desired.