Grilled korean steak in bibb lettuce cups

Total Time
40 min
25 min
10 min
Perfect for either entertaining or a weeknight dinner, these wraps are loaded with vegetables and grilled sirloin steak drizzled with an Asian sauce. To make prep time even faster, set up an assembly station and let everyone make their own wrap. Bibb lettuce makes an excellent choice for lettuce wraps. This is because they are sturdy enough to hold a large amount of filling. They're also malleable for adding ingredients. Look for medium-size leaves that haven't wilted on the outside.


Cooking spray

2 spray(s)

Uncooked lean trimmed sirloin beef

1 pound(s), 1-inch thick

Table salt

½ tsp

Black pepper

½ tsp

Soy sauce

2 Tbsp

Dark sesame oil

2 tsp

Dark brown sugar

2 tsp

Fresh lime juice

1 tsp

Minced ginger

1 tsp


1 clove(s), minced

Crushed red pepper flakes

¼ tsp


8 medium, halved and thinly sliced


6 medium, , thinly sliced


1 medium, coarsely shredded

Red bell pepper

1 medium, very thinly sliced

Bibb lettuce

16 leaf/leaves, medium

Unsalted toasted sesame seeds

2 Tbsp


1 item(s), cut into wedges


  1. Sprinkle steak with salt and pepper. Spray large ridged grill pan with nonstick spray and set over medium-high heat. Place steak in pan and cook, turning once, until instant-read thermometer inserted into side of steak registers 145°F, 8–10 minutes. Transfer to cutting board and let stand 5 minutes.
  2. Meanwhile, stir together soy sauce, oil, brown sugar, lime juice, ginger, garlic, and red pepper flakes in small bowl.
  3. Cut steak across grain into thin slices. Divide steak, radishes, scallions, carrot, and bell pepper among lettuce leaves. Drizzle evenly with soy-sauce mixture and sprinkle with sesame seeds. Roll up and eat out of hand. Serve with lime wedges.
  4. Serving size: 4 filled lettuce cups