Korean BBQ Beef on Lettuce


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Serves 4 | Prep Time | Cook Time

Why I Love This Recipe


Ingredients You'll Need

1 beef flank steak (about 1 pound)

3/4 cup Korean barbecue sauce (bulgogi beef marinade), divided

1/2 teaspoon ground black pepper

1 cup instant brown rice

1 large carrot, cut into 1x1/2x1/4-inch strips

1 tablespoon seasoned rice vinegar

2 tablespoons fat-free half & half

12 Boston lettuce or Bibb lettuce leaves

1 tablespoon toasted sesame seeds


Directions

1. Place beef steak and 1/2 cup barbecue sauce in food-safe plastic bag; turn steak to coat. Close bag securely; marinate in refrigerator 6 to 24 hours.


2. Remove steak from marinade; discard marinade. Season steak with pepper. Place steak on grid over medium, ash-covered coals. Grill steak, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 16 to 21 minutes) for medium rare (145°F) to medium doneness (160°F), turning occasionally. Carve diagonally across the grain into thin slices.


3. Meanwhile, prepare rice according to package directions. Set aside; keep warm.


4. Toss carrot with rice vinegar; set aside.


5. To make sauce, heat remaining barbecue sauce in small saucepan over medium heat 1 minute. Stir in half & half.


6. Top lettuce leaves with equal amounts rice and steak. Drizzle with sauce; top with carrot strips and sesame seeds.


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