Korean Steak in Lettuce Cups
Instructions:
- Sliced round steak and shredded carrots are sautéed in a rich soy-ginger sauce and served in delicate Boston-lettuce leaves.
- 3 tablespoons soy sauce
- 1 tablespoon sugar
- 2 teaspoons Asian sesame oil
- 1 teaspoon minced, peeled fresh ginger
- 1â„4 teaspoon ground red pepper (cayenne)
- 1 garlic clove, crushed with garlic press
- 1 beef top round steak (about 1 pound), trimmed, cut into 1â„2-inch cubes
- 4 celery stalks with leaves, thinly sliced
- 1â„2 (10-ounce) package shredded carrots (1 3â„4 cups)
- 3 green onions, thinly sliced
- 1 tablespoon sesame seeds
- 1 head Boston lettuce, separated into leaves green-onion tops for garnish
- In medium bowl, stir soy sauce, sugar, oil, ginger, ground red pepper, and garlic until blended.Add beef, turning to coat with soy-sauce mixture, and marinate 15 minutes at room temperature, stirring occasionally.
- In nonstick 12-inch skillet, heat celery, carrots, and 1â„3 cup water to boiling over medium-high heat. Cook 2 to 3 minutes or until vegetables are tender-crisp, stirring occasionally. Add beef with its marinade and cook 2 minutes or until meat just loses its pink color throughout, stirring quickly and constantly. Stir in green onions and sesame seeds, and cook 1 minute, stirring.
- To serve, let each person place some beef mixture on a lettuce leaf. Garnish with green-onion tops. If you like, fold sides of lettuce leaf over filling to make a package to eat out of hand.
- P R E P 15 minutes
- C O O K 6 minutes
- MA K E S 4 main-dish servings