Serves 4 / This popular Korean dish, called bulgogi, is often dished over rice.

Prep tips: To keep beef strips from falling through the grill grate, you may need to use a grill pan or basket; or sear drained beef on the stove in a cast-iron skillet.

¾ pound flank steak

1 tablespoon brown sugar

2 tablespoons low-sodium soy sauce

1-2 tablespoons minced garlic

1 teaspoon minced fresh ginger

2 teaspoons dark sesame oil

1 tablespoon dark beer or red wine

½ tablespoon sesame seeds

8 butter lettuce leaves (about half a small head), cleaned and dried

1. Trim steak and cut across the grain into ¼- to 1/8-inch slices. Combine brown sugar, soy sauce, garlic, ginger, oil, and beer or wine in a ziplock bag. Add steak and marinate in the refrigerator for 1 hour or more.

2. Heat grill or indoor grill pan. Remove meat from bag and discard marinade. Cook beef for 5 minutes, or until desired degree of doneness. Sprinkle with sesame seeds and serve in lettuce leaves.

PER SERVING: 201 cal, 12g fat (5g mono, 3g poly, 3g sat), 25mg chol, 24g protein, 2g carb, 1g fiber, 171mg sodium