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<blockquote data-quote="moreluck" data-source="post: 543488" data-attributes="member: 1246">Korean Steak&nbsp;Ingredients:&nbsp;1/2 cup reduced-sodium soy sauce2 tablespoons sugar2 tablespoons minced, peeled fresh ginger2 tablespoons seasoned rice vinegar1 tablespoon Asian sesame oil1/4 teaspoon ground red pepper (cayenne)3 cloves garlic, crushed with garlic press1 beef top round steak, 1&quot; thick (1-1/2 lb size)1 cup regular long-grain rice1/4 cup watergreen onions1 tablespoon sesame seeds, toasted1 medium head romaine lettuce, separated into leaves&nbsp;&nbsp;&nbsp;Directions:In large self-sealing plastic bag, combine soy sauce, sugar, ginger, vinegar, sesame oil, ground red pepper, and garlic; add steak, turning to coat. Seal bag, pressing out excess air. Place bag on plate; refrigerate steak 1 to 4 hours to marinate, turning once. &nbsp;Just before grilling steak, prepare rice as label directs; keep warm. &nbsp;Remove steak from bag; reserve marinade. Place steak on grill over medium heat and cook 14 to 15 minutes for medium-rare or until of desired doneness, turning steak over once. Transfer steak to cutting board; let stand 10 minutes to allow juices to set for easier slicing. &nbsp;In 1-quart saucepan, heat reserved marinade and water to boiling over high heat; boil 2 minutes. &nbsp;To serve, thinly slice steak. Let each person place some steak slices, rice, green onions, and sesame seeds on a lettuce leaf, then drizzle with some cooked marinade. Fold sides of lettuce leaf over filling to make a package to eat out of hand.</blockquote>

[QUOTE="moreluck, post: 543488, member: 1246"] Korean Steak [B]Ingredients[/B]: 1/2 cup reduced-sodium soy sauce 2 tablespoons sugar 2 tablespoons minced, peeled fresh ginger 2 tablespoons seasoned rice vinegar 1 tablespoon Asian sesame oil 1/4 teaspoon ground red pepper (cayenne) 3 cloves garlic, crushed with garlic press 1 beef top round steak, 1" thick (1-1/2 lb size) 1 cup regular long-grain rice 1/4 cup water green onions 1 tablespoon sesame seeds, toasted 1 medium head romaine lettuce, separated into leaves [B]Directions[/B]: In large self-sealing plastic bag, combine soy sauce, sugar, ginger, vinegar, sesame oil, ground red pepper, and garlic; add steak, turning to coat. Seal bag, pressing out excess air. Place bag on plate; refrigerate steak 1 to 4 hours to marinate, turning once. Just before grilling steak, prepare rice as label directs; keep warm. Remove steak from bag; reserve marinade. Place steak on grill over medium heat and cook 14 to 15 minutes for medium-rare or until of desired doneness, turning steak over once. Transfer steak to cutting board; let stand 10 minutes to allow juices to set for easier slicing. In 1-quart saucepan, heat reserved marinade and water to boiling over high heat; boil 2 minutes. To serve, thinly slice steak. Let each person place some steak slices, rice, green onions, and sesame seeds on a lettuce leaf, then drizzle with some cooked marinade. Fold sides of lettuce leaf over filling to make a package to eat out of hand. [/QUOTE]

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