Recipe by LikeItLoveIt
This dish is great for hot summer days. The crisp lettuce makes a nice wrapper, but doesn't leave you overstuffed like a starchy wrapper can
Top Review by Sassy Syrah
I was sure I had rated this previously, but apparently not. It's a wonderful dish. I add mushrooms to the marinade and cook them with steak. I think tofu would work well too in terms of bulking out the meat.
- 3 large round steaks or 3 large sirloin steaks, about 2 pounds total,thinly sliced
- 1⁄2 cup soy sauce
- 1⁄4 cup sugar
- 4 cloves garlic, crushed
- 4 green onions, minced
- 1 inch fresh ginger, peeled and grated or finely minced
- 2 tablespoons sesame oil
- 2 tablespoons sesame seeds
- iceberg lettuce, separated into leaves and kept chilled until serving
- 2 Asian pears, thinly sliced
Directions See How It's Made
- Heat a nonstick pan at medium-low for about 30 seconds.
- Add sesame seeds and toast, shaking or stirring pan occasionally, until seeds are a nice golden brown, 2 to 3 minutes.
- Set aside.
- Combine soy sauce, sugar, garlic, green onions, ginger, sesame oil, and toasted sesame seeds.
- Stir until the sugar has more or less dissolved.
- Add meat, tossing to coat.
- Marinate 30 minutes or up to overnight.
- Grill meat on a rack over hot coals (or in a high broiler) until beef firms up and slightly charred.
- You want that nice glossy brown look, not the sweaty grayish look.
- Serve with lettuce leaves and Asian pear slices, allowing guests to roll wraps themselves.
- To assemble, layer a lettuce leaf with a slice or two of grilled beef and a few thin Asian pear slices, then roll up and enjoy!