Bulgogi BBQ Beef Lettuce Wraps
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Bulgogi BBQ Beef Lettuce Wraps
Bulgogi BBQ Beef Lettuce Wraps
1 lb. Raley's Beef Flank Steak, trimmed of visible fat
1/4 cup reduced-sodium soy sauce
2 tbsp. peeled and chopped ginger
1 tbsp. honey
1 tsp. dark sesame oil
2 cloves garlic, chopped
1 small onion, chopped
1 large head Bibb lettuce, separated into leaves
1/2 cup matchstick-cut carrots
1/4 cup thinly sliced green onions
2 jalapenos, seeded and thinly sliced

Dipping Sauce:
2 tbsp. reduced-sodium soy sauce
2 tbsp. cold water
2 tsp. honey
1 tsp. peeled and grated ginger
1/4 tsp. dark sesame oil
1/8 tsp. freshly ground black pepper
1 small clove garlic, crushed through a press

Try arranging all the ingredients on platters and let everyone assemble their own wraps

Prep: 1 hour, Marinate: at least 1 hour
Cook: 4 minutes, Serves: 4

1. Place flank steak in freezer for about 45 minutes to make it easier to cut into thin slices. Place on a cutting board and cut lengthwise in half with the grain. Cut each piece across the grain into 1/8–inch thick slices. Transfer to a large resealable plastic bag.

2. Puree soy sauce, ginger, honey, sesame oil, garlic and onion in a blender. Add to bag, then seal. Turn to coat and marinate at least 1 hour and up to 6 hours.

3. Meanwhile, to prepare dipping sauce, stir together all ingredients in a small bowl. Refrigerate until ready to serve.

4. Heat grill to medium-high and coat rack with cooking spray. Remove steak from marinade; discard marinade. Place steak on grill and cook, turning once, for about 4 minutes or until browned and just cooked through. Transfer steak to a serving platter.

5. Serve steak in lettuce leaves, topped with carrots, green onions and jalapeños. Serve with sauce for dipping.

Nutritional Information:
(about 4 wraps and 1 tablespoon sauce): 227 calories, 25 g protein, 8 g total fat (3 g sat., 0 g trans), 13 g carbohydrate, 1 g fiber, 8 g sugar, 65 mg cholesterol, 783 mg sodium