Korean-style beef with noodles

6
6
6
SmartPoints® value per serving
Total Time
35 min
Prep
10 min
Cook
25 min
Serves
4
Difficulty
Moderate
With a mix of colors and textures, these stuffed lettuce leaves are a delicious and healthy alternative to takeout. The flank steak does need to marinate for four hours, but the payoff is a more tender and flavorful meal. Once the beef comes off the grill, it is important to let the meat rest for 10 minutes so that the flavorful juices have time to redistribute, leaving it moist. If you cut too soon, those juices will run all over your cutting board. Rice noodles are simple and quick to prepare—they’re ready in just a few minutes. You will need to pay attention and test them frequently as they become mushy if overcooked.

Ingredients

Low sodium soy sauce

cup(s)

Rice vinegar

3 Tbsp, seasoned variety

Ginger root

2 Tbsp, fresh, peeled and minced

Garlic clove(s)

3 medium clove(s), minced

Dark sesame oil

1 tsp, Asian variety

Crushed red pepper flakes

¼ tsp

Uncooked lean flank steak

1 pound(s), trimmed

Packaged rice noodles

2 oz

Romaine lettuce

2 head(s), leaves separated

Uncooked carrot(s)

1 large, shredded

Uncooked scallion(s)

3 medium, thinly sliced

Sesame seeds

1 Tbsp, toasted

Instructions

  1. To make the marinade, combine the first 6 ingredients in a large zip-close bag; add the steak. Refrigerate 4 hours.
  2. Cook the rice noodles according to the package directions. Drain and rinse under cold running water.
  3. Spray the grill rack with nonstick spray; preheat the grill to medium-high or prepare a medium-high fire.
  4. Remove the steak from the marinade; discard the marinade. Place the steak on the grill rack. Grill, covered, until an instant-read thermometer inserted in the side of the steak registers 145°F for medium, 6 – 8 minutes on each side. Transfer the steak to a cutting board; let stand, loosely covered with foil, about 10 minutes.
  5. Cut the steak across the grain into thin slices. Spoon some rice noodles onto each lettuce leaf, then top with some carrot and a few steak slices. Sprinkle with the scallions and sesame seeds. Fold the sides of the lettuce over to enclose the filling and eat like a taco. Yields about 3 rolls per serving.