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
