Korean Sesame Beef with Lettuce Wraps

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