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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Korean Lettuce Wraps Recipe

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This recipe for Korean Lettuce Wraps is from Lora's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 c pineapple juice
1 clove garlic, grated
2 T soy sauce
1/2 t red pepper flakes
1 T grated fresh ginger
1 T honey
1 T toasted sesame oil
1 lb sirloin, strip steak or boneless short rib, frozen til just solid, 45-60 min.
2 T canola oil
kosher salt
lettuce leaves
cooked sticky rice
scallions, red chiles and chopped peanuts for serving
Directions:
Directions:
In med bowl, combine pineapple juice, garlic, soy sauce, red pepper flakes, ginger, honey, sesame oil. Thinly slice frozen meat, add to marinade and toss to coat. Let marinate 30 min or cover and refrigerate up to 3 hr. Removed from fridge 30 min before cooking.

Heat large stainless steel skillet on med-hi. Add canola oil. Transfer half of beef to skillet, arrange in even layer, season with salt and cook w/o moving until lightly browned, 1 min. Toss beef and continue to cook til just cooked through and crisp at edges, 2 min. Transfer to plate and repeat with remaining oil and beef.

Serve immediately with remaining ingredients.

 

 

 

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