Sesame Beef Lettuce Wraps
Recipe by Aimee Wimbush-Bourque, Under the High Chair
1 head Boston lettuce
3 cups cooked rice
2 carrots, thinly sliced
bunch of green onions, thinly sliced length wise
1 pound minute steak or flank steak, thinly sliced
Dipping Sauce (of choice or recipe below)
2 small garlic cloves, minced
1 teaspoon sugar
2 tablespoons soy sauce
1 tablespoon sesame oil
1/2 teaspoon ginger, grated
1 teaspoon rice vinegar
1 tablespoon sesame seeds
fresh ground pepper
Peel and chop the garlic cloves. Sprinkle with sugar and using the side of your knife blade, crush the garlic to make a paste with the sugar. Place in a bowl and add the remaining marinade ingredients. Coat steaks with marinade and refrigerate for 1-3 hours.
Peel and finely chiffonade or grate carrots. Thinly slice the green onions, green part only. Toss the green onions and carrots together then set aside until ready to serve.
Pull apart leaves of Boston lettuce and place in a bowl.
Preheat the grill pan or frying pan over high heat. Remove the meat from the marinade and pat dry with a paper towel. Lightly oil the pan with cooking oil. Grill quickly to desired doneness. Time will vary depending on the cut of steak. Remove from grill and allow to rest a few minutes.
Place rice, lettuce, and carrot on the table. Slice beef into thin strips and serve with dipping sauce of your choice or the recipe below.
Each person assembles their own wrap.
Korean Barbecue Dipping Sauce
2 cloves garlic, chopped
1/2 teaspoon sugar
3 Tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon Sriracha chile sauce
1 teaspoon sesame oil
1 Tablespoon green onion, minced
1 Tablespoon sesame seeds
1 Tablespoon water
On a cutting board, use the side of the blade of your knife to crush the garlic and the sugar together, forming a paste. Transfer paste to a small bowl and add all remaining ingredients. Mix together well an reserve until ready to use.