Steak in Lettuce Rolls
Tender marinated flank steak served in fresh Bibb lettuce wraps with brown rice, grilled onions, and a flavorful Korean-inspired sauce. A healthy and delicious combination of protein and vegetables perfect for a light meal.
Ingredients
- •12 ounce flank (or hanger) steak
- •1 large onion
- •6 cloves garlic
- •1 tablespoon ginger
- •½ cup low-sodium soy sauce
- •¼ cup apple juice
- •2 tablespoons lemon juice
- •2 teaspoons dark sesame oil
- •4½ teaspoons sugar
- •1 bunch scallions
- •2 whole red chiles
- •3 tablespoons rice vinegar
- •2 tablespoons low-sodium soy sauce
- •1 teaspoons dark sesame oil
- •1 spray cooking spray
- •1½ cups brown rice
- •3 tablespoons soybean paste
- •1½ heads Bibb lettuce
- •1 batch lettuce leaves
Cooking Instructions
- 1.
Place steak in a 6" x 9" baking dish. Combine marinade ingredients; pour over meat. Cover with plastic; refrigerate 1/2 to 2 hours. Combine salad ingredients in a bowl; chill until ready to serve. Remove meat from marinade; pat dry. Coat grill or broiler pan with cooking spray. Heat grill on high. Grill or broil steak 3 minutes on each side for medium-rare. Transfer to a platter and let rest 10 minutes. Remove onion from marinade. Coat a nonstick skillet with cooking spray. Cook onion over medium-high heat until tender, 5 minutes. Move to a bowl. Cut meat thinly. For lettuce rolls: Layer rice, salad, soybean paste, onions and steak in the center of each lettuce leaf; roll up. Serve 4 rolls per person.
30 min
