Korean Flank Steak Lettuce Wraps with Hoisin Onions

 
Think steak can’t be part of a healthy meal? Think again! Flank steak is actually low in calories and very high in protein, so it can be part of a balanced meal!Special thanks to Chris Grove from Nibble Me This for allowing us to share this recipe with you! Head to his website for more BBQ recipes!

KOREAN FLANK STEAK LETTUCE WRAPS WITH HOISIN ONIONS
Ingredients:

• 2 pounds Certified Angus Beef® Brand Flank Steak
• 1 head Bibb lettuce
• Sesame seeds
• 1 cup dry sweet jasmine rice, cooked according to directions and cooled

For the marinade:

• 1/4 cup soy sauce
• 1/4 cup spicy honey (see substitutions)
• 2 tablespoons sweet soy sauce (see substitutions)
• 1 clove garlic, peeled and minced
• 1.5 teaspoons ginger paste
• 1/2 cup peanut oil

For the hoisin onions:

• 2 sweet onions, peeled and cut into 1/4″ wedges
• 1/4 tsp salt
• 1/4 cup sliced roasted red bell pepper
• 1 ounce hoisin sauce
• 1 teaspoon soy sauce

Instructions:

1. Marinate the steak. Mix the marinade ingredients. Score the steak making 1/8″ cuts diagonally across the steak. Place the steak in a zip top bag, pour the marinade over the steak, press out any excess air, and seal the bag. Place on refrigeration for 8 hours.
2. Temper the steak by removing it from refrigeration 1 hour before grilling.
3. Preheat your grill to 450°f (medium-high heat).
4. Grill the steak until it reaches an internal temperature of 125°f, about 4 minutes per side. Remove and let rest on a cooling rack.
5. Preheat a wok over the fire.
6. Stir fry the onions. Add 2 tablespoons of a high-temperature oil (peanut, avocado, canola) and let get hot, about 30 seconds. Add the onions, sprinkle with salt and stir-fry the onions until they begin to turn tender about 3-4 minutes.
7. Finish the onions. Add the red bell pepper, hoisin sauce, soy sauce, and ginger and stir-fry until the sauce thickens, 1-2 minutes. Remove from heat.
8. Slice the steak against the grain as thinly as possible.
9. Assemble the wraps. Break off the lettuce leaves, wash and rinse them. Top each leaf with a little less than a 1/4 cup of rice. Place 3-4 strips of the beef slices and top with a spoonful of the onions. Garnish with sesame seeds.
10. Serve with extra sauce on the side.

Notes/Substitutions

• Spicy honey – We buy ours from a local supplier, but some grocery stores carry it now. You can just add a pinch or two of cayenne to regular honey.
• Sweet soy sauce – or kecap mannis, is nothing like soy sauce. We buy ours at an Asian grocer here in Knoxville. If you can’t find it, substitute the thickest teriyaki sauce that you can find.
• You don’t want your rice to be too hot or it will wilt your lettuce. Spread it out on a sheet pan to cool for a few minutes, but do not leave it out at room temperature for long!