Recipe courtesy Dinah Surh
INGREDIENTS
2 pounds prime rib, sirloin, or flank steak, frozen for 30 minutes or bought pre-sliced from an Asian or Korean market
2 tablespoons roasted sesame seeds
4 tablespoons roasted sesame seed oil
1 1/2 tablespoons white sugar
1/2 cup Kikkoman sukiyaki sauce or ¼ cup soy sauce
1 teaspoon coarse salt
1/4 teaspoon ground black pepper
1/8 teaspoon Korean ground red pepper or cayenne
2 to 4 whole scallions, trimmed and thinly sliced into 2-inch-long strips (about 1 cup)
3 peeled garlic cloves, minced about 2-3 teaspoons
Lettuce leaves for serving
Cooked white rice, for serving, preferably Korean short grain rice that cooks up a little sticky
1-2 teaspoons Gochujang (Korean hot red pepper bean paste), optional
PREPARATION
If using unsliced beef, remove from freezer and slice to 1/8-inch thickness. In a large bowl, combine beef with sesame seeds, sesame seed oil, sugar, sukiyaki sauce, salt, black pepper, red pepper, scallion and garlic. Marinate the beef covered in the refrigerator for 30 minutes or overnight.
Preheat an indoor barbeque grill to medium-high or outdoor grill. Place marinated beef on the grill and cook until beef is brown and the edges begin to crisp, 3-5 minutes per side. (NOTE: If cooking on an outdoor grill, place the beef on a slotted grill pan so that the beef doesn’t fall through the grates. There are disposable aluminum pans or just use aluminum foil with holes punched in.) Alternatively, the beef may be broiled about 5 minutes per side or cooked in a skillet with roasted sesame seed oil or butter.
Place 1 tablespoon of cooked rice and 1 slice of cooked beef on each lettuce leaf. Add a drop of bean paste, if you desire. Wrap like a lettuce taco, and serve immediately.
Serves 4 – 6 persons
