Grilled Korean Ribeye Lettuce Wraps
Recipe - Roseville Liquor
Grilled Korean Ribeye Lettuce Wraps
Prep Time20 Minutes
Servings6
Cook Time10 Minutes
Ingredients
2 boneless ribeye steaks (1 lb each)
1/4 cup soy sauce
2 tablespoons packed brown sugar
2 tablespoons lime juice
1/2 teaspoon ground ginger
4 tablespoons butter, melted
1 teaspoon salt
1/2 teaspoon pepper
4 medium green onions, trimmed
1 head butter lettuce leaves, leaves separated
1 cup matchstick carrots
1 cup kimchi, drained, chopped
1/4 cup cilantro
1 tablespoon sesame seeds
Cooked white rice, for serving
Directions
- Heat grill to medium. In small bowl, combine soy sauce, brown sugar, lime juice and ginger.
- Combine butter, salt and pepper in large bowl. Add green onions and steaks to butter mixture; turn to coat before placing on the grill. Cover and cook green onions 1–2 minutes. Cook beef 9–12 minutes, turning once, until steak reaches desired doneness.
- Transfer steak to a plate and brush with 2 tablespoons of the soy sauce mixture; cover with foil and let stand while thinly slicing the green onions.
- Place sliced steak and onions on serving platter. Serve with lettuce, carrots, kimchi, cilantro, sesame seeds, rice and remaining soy sauce mixture.
20 minutes
Prep Time
10 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
Directions
- Heat grill to medium. In small bowl, combine soy sauce, brown sugar, lime juice and ginger.
- Combine butter, salt and pepper in large bowl. Add green onions and steaks to butter mixture; turn to coat before placing on the grill. Cover and cook green onions 1–2 minutes. Cook beef 9–12 minutes, turning once, until steak reaches desired doneness.
- Transfer steak to a plate and brush with 2 tablespoons of the soy sauce mixture; cover with foil and let stand while thinly slicing the green onions.
- Place sliced steak and onions on serving platter. Serve with lettuce, carrots, kimchi, cilantro, sesame seeds, rice and remaining soy sauce mixture.