Korean Steak Lettuce Wraps

A hand holding a lettuce wrap filled with white rice, marinated beef, chopped green onions, and sesame seeds on a plate.

Marinated steak grilled with good char, sliced thin, and served with warm rice and crisp lettuce for wrapping. Simple prep, about 10 minutes on the grill, and dinner is on the table.

Prep Time:15

Cook Time:10

Marinating Time:30

Total Time:25

Ingredients

Steak and marinade:

1½ lbs flank steak or skirt steak
⅓ cup soy sauce
2 tbsp brown sugar or honey
2 tbsp sesame oil
2 tbsp rice vinegar
3 cloves garlic minced
1 tbsp fresh ginger grated
1 tbsp neutral oil

For serving:

2 to 3 cups cooked white rice kept warm
1 to 2 heads of butter lettuce or romaine leaves separated and washed
3 green onions sliced
1 tablespoon sesame seeds

Optional:

Cooked noodles tossed with sesame oil
Gochujang or Korean BBQ sauce
Sliced cucumbers or quick-pickled carrots

Instructions

Whisk together soy sauce, brown sugar, sesame oil, rice vinegar, garlic, ginger, and neutral oil.
Place steak in a shallow dish or zip-top bag. Pour marinade over and coat evenly. Marinate at least 30 minutes prior, or up to 8 hours.
Preheat grill or grill pan to medium-high. Remove steak from marinade and grill 4 to 5 minutes per side until cooked to medium or medium-rare.
Rest the steak for 5 minutes, then slice thinly against the grain.
Serve with lettuce leaves, warm rice, green onions, sesame seeds, and desired toppings.

Nutrition

Course: Dinner

Servings:

Calories: 484kcal