Korean Beef Lettuce Wraps
1 clove garlic, grated
2 TBSP low-sodium soy sauce
½ tsp red pepper flakes
1 TBSP grated peeled fresh ginger
1 TBSP sesame oil
1 lb beef sirloin, strip steak or boneless short rib, frozen just until solid (45 to 60 minutes)
2 TBSP canola oil, divided
Lettuce leaves, steamed cauliflower rice, sliced scallions and red chiles, for serving
- In a medium bowl, combine soy sauce, red pepper, ginger sesame oil and ¼ cup water. Thinly slice frozen meat, add to marinade and toss to coat. Let marinate at room temp 30 minutes or cover and refrigerate up to 3 hours. Remove from refrigerator 30 minutes before cooking.
- Heat large stainless-steel skillet on medium-high. Add 1 TBSP EVOO. Transfer half of beef mixture to skillet, arrange in even layer, season with ¼ tsp salt and cook without moving until lightly browned, about 1 minute. Toss beef and continue to cool until cooked through and crisp at edges, about 2 minutes more. Transfer to plate and keep warm. Repeat with remaining TBSP EVOO and remaining beef.
- Spoon into lettuce leaves with cauliflower rice and top with scallions and chiles if desired.