Korean Barbequed Beef

1. 1

   Slice the beef with the grain into long strips, about 1 1/2 inches wide, and place it in a bowl.

2. 2

   In a small bowl, mix the soy sauce, rice wine, sugar, garlic, sesame oil, pepper, and chile paste.

3. 3

   Pour one third of this mixture over the beef and toss to coat.

4. 4

   Marinate for at least one hour at room temperature, or longer in the refrigerator.

5. 5

   Simmer the remaining sauce and the green onions in a small saucepan for one minute, then pour into a serving dish to cool.

6. 6

   Wash and dry the lettuce, and trim off any large stems.

7. 7

   Gently flatten the leaves with the side of a cleaver or a large knife.

8. 8

   Arrange the leaves on a serving dish.

9. 9

   Preheat a grill to medium-high heat and lightly oil the grate.

10. 10

    Place the grate three inches above the coals.

11. 11

    Cook the meat to your preferred doneness, about three minutes per side for medium rare.

12. 12

    Slice against the grain into thin strips.

13. 13

    To serve, each diner places some beef and sauce in a lettuce leaf, folds it into a bundle, and eats it with their fingers.

• Calories 192.73 kcal Moderate
• Protein 22.38 g Good Source
• Carbs 11.0 g Moderate
• Total Fat 6.17 g Moderate
• Saturated Fat 2.41 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 57.11 mg Moderate
• Sodium 1371.12 mg High
• Fiber 0.98 g Low Source
• Sugar 5.84 g Moderate
• Added Sugar 2.68 g Moderate
• Calcium 49.17 mg Low Source
• Iron 2.98 mg Moderate
• Potassium 318.18 mg Low Source
• Vitamin A 613.78 mcg_rae Good Source
• Vitamin C 8.42 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Soy 🌱
• Sesame