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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
- 3 large round steaks or 3 large sirloin steaks, about 2 pounds total,thinly sliced
- 118.29 ml soy sauce
- 59.14 ml sugar
- 4 clove garlic, crushed
- 4 green onions, minced
- 1 inch fresh ginger, peeled and grated or finely minced
- 29.58 ml sesame oil
- 29.58 ml sesame seeds
- iceberg lettuce, separated into leaves and kept chilled until serving
- 2 Asian pears, thinly sliced
- 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!
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.
This was great we usually order this at one of our favorite restaraunts but wanted to try it at home. So simple and wonderful! Also we eat these with thinly sliced red onions and Kimchee (that's how it was served at the rest) and it is very flavorful with a little kick from the kimchee.
Five stars! Not only did my family enjoy this recipe, my co-workers did as well! Delicious!