Korean Beef Wraps

• 2 cups sushi rice, such as Nishiki
• 1 rib-eye steak (1 lb.)
• 3 tablespoons soy sauce
• 1 1/2 teaspoons red chile flakes
• 1 1/2 teaspoons freshly ground black pepper
• 1 1/2 tablespoons minced garlic
• 3 tablespoons Asian (toasted) sesame oil
• 18 to 24 small red-tipped lettuce leaves
• 2 green onions, sliced into thin 4-in. strips

1. Preheat a grill for medium heat (350u0b0 to 450u0b0). Cook rice according to package directions.
2. Grill steak, turning once, until done the way you like, 8 minutes for medium-rare. Remove from grill, tent loosely with foil, and let rest 10 minutes before slicing thinly.
3. Meanwhile, in a small bowl, combine soy sauce, chile flakes, pepper, garlic, and oil.
4. Spoon about 1/4 cup rice onto middle of each lettuce leaf. Top with a little steak, a scant tsp. sauce, and onion strips.
5. Note: Nutritional analysis is per serving.

sushi rice, soy sauce, red chile flakes, freshly ground black pepper, garlic, asian, green onions

Taken from www.myrecipes.com/recipe/korean-beef-wraps (may not work)