Thinly-sliced strips of beef are marinated in a salty-sweet-spicy marinade then quickly seared on the grill and served in lettuce leaves with a dipping sauce.
Yield: |
4 servings, 8 servings as an appetizer |
Active Time: |
45 minutes |
Start to Finish: |
1 hour, 45 minutes |
For this recipe you’ll need:
For the marinade:
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1 tablespoon fresh ginger, freshly grated
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4 cloves garlic, minced
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4 green onions, thinly sliced on the bias
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3 tablespoons brown sugar, firmly packed
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1 teaspoon black pepper, freshly ground
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1/4 to 1/2 teaspoon gochujang (Korean chili paste)
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1/4 cup soy sauce
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2 tablespoons mirin
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2 tablespoons toasted sesame oil
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1 to 1 1/2 pounds flank steak, cut into 1/4-inch slices
For the garnishes:
- 15 to 20 leaves Boston or leaf lettuce
- 1/4 cup sesame seeds, toasted
- 1/4 cup peanuts, toasted and rough chopped
- 1 Asian pear, small dice
For the sesame dipping sauce:
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1/2 cup soy sauce
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1 teaspoon rice wine vinegar
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1 teaspoon sesame oil
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Gochujang (Korean chili paste) to taste
Directions:
- Combine ingredients for the marinade thoroughly.
- Place the cut beef in a large sealable plastic bag and pour in marinade. Seal the bag, pressing out air. Toss to coat the meat with the marinade. Marinate in the refrigerator for up to 1 hour.
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Mix together all the ingredients for the sesame dipping sauce.
- Heat a grill or grill pan over a medium-high heat.
- Remove the beef from the bag and discard the marinade. Grill the beef until a brown sear is created, 1 to 2 minutes per side. Set aside on the platter.
- Place one to two slices of the grilled beef in each lettuce cup. Top with the sesame seeds, chopped peanuts and diced pear. Serve with sesame dipping sauce on the side.
