Serves 4
¼ lb flank steak, trimmed
1/3 cup thinly sliced green onions
1 tbsp sugar
2 tbsp soy sauce
1 tbsp minced garlic
1 tsp dark sesame oil
2 tbsp canola oil (divided)
1 tbsp toasted sesame seeds
4 cups hot cooked short-grain rice
1 cup kimchi
16 red leaf lettuce leaves
Cut steak across grain into ¼ inch slices in 3 inch long strips. Combine steak pieces, ¼ cup onions, sugar, soy sauce, garlic and sesame oil.
Heat wok over high heat. Add 1 tbsp canola oil to wok, swirling to coat. Add half of steak mixture to wok, stir fry 2 minutes or until lightly browned.
Spoon cooked steak mixture into a bowl. Repeat procedure with remaining 1 tbsp canola oil and steak mixture.
Sprinkle with remaining onions and sesame seeds. Spoon ¼ cup rice, about 2 tbsp steak mixture, 1 tbsp of kimchi onto each lettuce leaf; roll up.
Serve immediately