(Now, to be fair… I used skirt steak in these lettuce wraps. But only because my store didn’t have flank steak. They’re both awesome in lettuce wraps.)
I love, love, love these lettuce wraps. I made a massive batch and had them for lunch and dinner for 5 days straight and I’m still not tired of them. They’re light despite being made with a massive piece of beef which makes them perfect for this time of year. The sesame oil and seeds add so much flavor without being overpowering and I love the slight zing the rice wine vinegar gives the sauce.
This was another recipe I saved for deployment because I wasn’t sure my husband would love it but I was totally wrong and it will be made when he comes home!
1 pound flank steak or skirt steak, cut into thin slices
For the Korean Barbecue Dipping Sauce:
2 cloves of garlic, minced
½ teaspoon sugar
3 tablespoon soy sauce
1 tablespoon rice vinegar
½ – 1 teaspoon sriracha chile sauce
½ teaspoon sesame oil
1 tablespoons chopped green onion
½ tablespoon sesame seeds
1 tablespoon water
lettuce, washed and leaves separated
chopped green onion
To prepare the beef:
Whisk together all marinade ingredients but olive oil and steak. Place the sliced steak into the marinade and mix until the meat is evenly coated. Cover with plastic wrap and place in the refrigerator. Flank steak can be marinated for up to 3 hours. Skirt steak will only need about 30 minutes.
Heat the olive oil in a large skillet or wok over high heat. Once the pan is HOT add half of the beef and cook for 1-2 minutes or until lightly browned. Remove from heat and set aside. Continue with the rest of the beef.
To make the dipping sauce:
Whisk together all ingredients.
Place beef pieces into a lettuce leaf. Top with shredded carrots and green onions. Drizzle a bit of the dipping sauce on top. Serve the remaining sauce alongside the lettuce wraps.