Korean Steak In Lettuce Wraps Food

KOREAN GRILLED BEEF LETTUCE WRAPS

Steps:

• Wrap the steak in plastic and place it in the freezer while you put together the marinade. In a medium bowl, combine the soy sauce, sugar, beer, garlic, scallions, pepper, sesame oil, honey and Asian pear. Take the steak out of the freezer and slice it across the grain into 1/4-inch-thick strips. Stir the steak into the marinade and let it sit for 30 minutes, while you build a very hot fire or preheat a gas grill to its highest setting.
• When the grill is very hot, sear the steak until nicely caramelized, 2 or 3 minutes on each side. Work in batches to avoid crowding the meat. Serve the beef with condiments and make ssam (Korean-style wraps) by folding a piece of steak or two, some rice, vegetables and herbs inside a lettuce leaf.

KOREAN STEAK IN LETTUCE WRAPS

Steps:

• In a medium bowl, stir soy sauce, sugar, oil,ginger, cayenne pepper and garlic till blended. Add beef, turning to coat. Set aside.
• In a nonstick 12 inch skillet, heat celery, carrots and water to a boiling over medium-high heat. Cook, stirring occasionaly, until vegetables are tender-crisp (2-3 min). Add beef and marinade,cook,stir-frying, until meat just loses pink color. about 2min. Stir in green onions and sesame seeds, cook, stirring 1 minute.
• To serve, let each person place a few tbls of beef mixture on a lettuce leaf. Wrap and eat as desired.

KOREAN-STYLE STEAK AND LETTUCE WRAPS

Steps:

• Preheat grill to medium-high.
• Sprinkle steak with salt and pepper.
• Oil grill rack; grill the steak for 6-8 minutes per side for medium.
• Transfer steak to a cutting board; let steak rest for 5 minutes, then cut across the grain into thin slices.
• In a bowl, combine the sliced steak, cucumber, tomatoes, shallot, mint, basil, and cilantro.
• In a small bowl, mix the sugar, soy sauce, lime juice, and crushed red pepper flakes; drizzle over the steak mixture; toss to coat.
• Serve: spoon a portion of the steak mixture into a lettuce leaf and roll up like a wrap.

KOREAN BEEF BULGOGI IN LETTUCE WRAPS

Steps:

• Combine first 9 ingredients (soy - black pepper).
• Slice the steaks across the grain into thin slices.
• Place beef in resealable ziplock bag and pour soy mixture over. Let marinate in refridgerator for 2-12 hours, turning bag occoationally.
• Heat large non-stick skillet or wok over medium-high to high heat. Pour beef and marinade into the skilled and cook until mixture is almost dry, 6-8 minute
• Toast sesame seeds and garlic in hot pan.
• (We had quite a bit of marinade left and it was wonderful spooned over some white rice).
• Serve with lettuce leaves, toasted sesame seeds and toasted garlic cloves and perhaps some hot sauce if you like it hot.
• You roll the beef and condiments up in the lettuce leaf and eat like a roll with your hands.
• Serve with white rice.

BANGJA GUI (KOREAN BBQ BEEF IN A LETTUCE WRAP)

Steps:

• Cut the steak into thin slices 3 inches long and 2 inches wide. This can be done easily if the steak is half frozen. Mix the steak with salt, 1 TB sesame oil and the pepper; put seasonings into the meat. Set aside for 15 minutes.
• Soak the scallion slices in ice water for 15 minutes. Drain well. Mix together the soy sauce and the remaining 2 teaspoons sesame oil and toss this with the scallion slices. Set aside.
• Mix the chili powder, sugar and sesame seeds together. Rub this seasoning on the inside curl of the lettuce leaves. Set aside.
• Grill the steak for 1 to 3 minutes until done according to taste.
• Take 1 lettuce leaf put several slices of steak in the center add about 1 tablespoon of the seasoned scallions a sliver or two of garlic fold the lettuce over the steak and eat.

KOREAN LETTUCE WRAPS

Steps:

• Drain the tofu and place it in a strainer for 30 minutes.
• Heat a wok or no-stick pan over high heat.
• Add oil; coat wok or pan.
• Add pork, scallions and garlic.
• Stir-fry for 3 to 4 minutes or until brown.
• Crumble in the tofu, add the Hoisin sauce, and soy.
• Heat through, remove from the heat and stir in the sesame oil and chile paste.
• To serve, spoon some pork mixture and rice onto lettuce leaves; wrap to enclose.
• Eat with a little soy as a dipping sauce.