Korean-Style Steak & Kimchi Wraps
7
Points®
Total Time
35 min
Prep
20 min
Cook
10 min
Serves
4
Difficulty
Easy
Cooking flank steak under the broiler not only gets a meal on the table quickly, it helps keep this lean cut tender and moist. Be sure to let the steak rest after it comes out of the oven so that the juices in the meat have time to redistribute before you cut into it. Kimchi, a traditional Korean ingredient that’s used as both a side and a condiment, is made from fermented vegetables and spices, adding an assertive, tangy, flavor to these lettuce wraps. Bibb lettuce is delicious in this recipe, but you could also use romaine leaves, Boston lettuce, or green leaf lettuce.
Ingredients
Cooking spray
2 spray(s)
Uncooked lean and trimmed beef flank steak
1 pound(s)
Soy sauce
4 tsp
Dark sesame oil
1 tsp
Table salt
¼ tsp
Black pepper
¼ tsp
Cooked medium grain brown rice
1¾ cup(s)
Kimchi
¼ cup(s)
Bibb lettuce
8 leaf/leaves, medium
