Korean Steak Lettuce Wraps with Quick Pickled Onions

Servings:
Korean Steak Lettuce Wraps with Quick Pickled Onions 4.00/5 (7 votes)

The combination of flavors and textures in this meal are outstanding. Boldly marinated steak, crisp shaved carrots, tangy quick pickled onions, and slightly sweet coconut rice - all wrapped in a soft lettuce leaf! Delicious!

Coconut Rice

SERVINGS : 4 PEOPLE PREP TIME : MINUTES

INGREDIENTS

  • 14 oz coconut milk
  • 1 cup basmati rice
  • 1/2 teaspoon kosher salt

DIRECTIONS

  1. Bring all ingredients to a boil, reduce to simmer, cover, and let cook for 20 minutes.
  2. Remove lid, fluff with a fork, and serve.

Nutritional Information

Serving Size 160g Calories 398 Fat 24 Sat Fat 21 Sodium 306 Carbs 40 Fiber 4 Sugars 3 Protein 6.

Korean Steak Lettuce Wraps with Quick Pickled Onions

SERVINGS : 4 PEOPLE PREP TIME : MINUTES

INGREDIENTS

  • 1 pound flank steak
  • 2 green onion
  • 2 carrot, shaved
  • 1 head Boston lettuce
  • Marinade/Dipping Sauce
  • 1/2 cup low sodium soy sauce
  • 1/4 cup rice wine vinegar
  • 1 tablespoon ginger, peeled and minced
  • 2 tablespoons chile garlic sauce
  • 2 tablespoons honey
  • 1 tablespoon sesame oil
  • Quick Pickled Onions
  • 3/4 cup white vinegar
  • 3 tablespoons sugar
  • 1/2 teaspoon kosher salt
  • 1/2 red onion, thickly sliced

DIRECTIONS

  1. Heat grill to medium high. (If you do not have a grill, use a cast iron skillet.)
  2. Combine marinade ingredients in a small bowl. Transfer half to a shallow bowl or large resealable bag.
  3. Add steak and let marinate at room temperature for as long as possible.
  4. Pickle the onions. Bring vinegar, sugar, and salt to a boil. Add sliced onions, reduce to a simmer, and let cook until they are bright pink - 1 or 2 minutes. Remove from heat and let cool.
  5. Grill steak over medium high heat 4-5 minutes per side or until cooked to your liking. Cook green onions along side the steak for 3-4 minutes.
  6. Let steak rest for 5 minutes and then cut across the grain.
  7. Add 2 tablespoons water to remaining marinade to create a dipping sauce.
  8. Plate lettuce leaves, shaved carrots, pickled onions, grilled onions, and sliced steak. Serve with sauce for dipping.

Nutritional Information

Per Serving: Calories 360 Fat 11 Sat Fat 4 Sodium 945 Carbs 27 Sugars 21 Fiber 2 Protein 33.

NOTES

KID NOTE: Cut off a small portion of the flank steak simply brush lightly with olive oil and season with salt and pepper. Serve portions of steak, rice, and carrots.

VEGETARIAN TIP: Skewer assorted vegetables and marinate.

GLUTEN MODIFICATIONS: Use tamari instead of soy sauce.

2 Comments

  1. KusmierFamily says:

    We really enjoyed this dish! I could have ate that rice all day! The marinade/dipping sauce was awesome. I didn’t pickle any onions due to time. I fact my 12 year old prepared the marinade for me. Great light dinner!

  2. AbbyRoberts says:

    Oh my heck this was amazing! My husband and I barely spoke a word to each other, we were so busy stuffing our faces! And the kids loved the coconut rice. Don’t skip the pickled onions!

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