Health & Fitness
Coopers Cook
Once you make the marinade, most of the work is done! Only five more steps - cook the rice, grill the meat, boil the marinade for your sauce, toast the sesame seeds, and chop green onions. Enjoy!
Originally I found this recipe in a magazine 10-15 years ago. When you buy the specialty ingredients (rice wine vinegar and sesame oil available at the grocery store by the soy sauce), keep them! You will make this recipe over and over again. Even my 7-year-old great nephew has requested this for dinner. But beware, do not leave the children near the steak unattended or they will eat all the steak and your next “wrap” will be lettuce filled with rice.
KOREAN STEAK WRAPS
Marinade:
Find out what's happening in Charlestonfor free with the latest updates from Patch.
½ cup soy sauce
2 Tbsp sugar
Find out what's happening in Charlestonfor free with the latest updates from Patch.
2 Tbsp fresh ginger, minced
2 Tbsp rice wine vinegar
1 Tbsp sesame oil
½ tsp cayenne pepper
3 cloves garlic, minced
Red pepper flakes to taste
1½ pound flank steak
¼ cup water
Romaine lettuce, washed and separated into leaves
Cooked rice
Green onions, sliced
Toasted sesame seeds*
Make the marinade. Place meat in zip-lock bag, add marinade and marinate in refrigerator for 1-4 hours.
Remove steak from bag and reserve the marinade. Combine marinade with ¼ cup water in small saucepan and bring to a boil. Simmer for at least 30 minutes.
Grill the steak until medium rare. Let rest for 10 minutes. Slice thinly.
To serve, grab a lettuce leaf, fill with 3-4 slices steak, rice, sprinkle with green onions and sesame sauce and top with sauce. Fold over like a taco and enjoy!
*Instead of buying toasted sesame seeds, I toast my own. Place sesame seeds in small skillet over medium heat and brown for 10-15 minutes. Watch closely.