Korean Steak

• 1/2 c. reduced-sodium soy sauce
• 2 tbsp. sugar
• 2 tbsp. fresh ginger
• 2 tbsp. seasoned rice vinegar
• 1 tbsp. Asian sesame oil
• 1/4 tsp. ground red pepper
• 3 clove garlic
• 1 beef top round steak
• 1 c. regular long-grain rice
• 3 green onions
• 1 tbsp. sesame seeds
• 1 medium head romaine lettuce

1. In large self-sealing plastic bag, combine soy sauce, sugar, ginger, vinegar, sesame oil, ground red pepper, and garlic; add steak, turning to coat.
2. Seal bag, pressing out excess air.
3. Place bag on plate; refrigerate steak 1 to 4 hours to marinate, turning once.
4. Just before grilling steak, prepare rice as label directs; keep warm.
5. Remove steak from bag; reserve marinade.
6. 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.
7. Transfer steak to cutting board; let stand 10 minutes to allow juices to set for easier slicing.
8. In 1-quart saucepan, heat reserved marinade and 1/4 cup water to boiling over high heat; boil 2 minutes.
9. To serve, thinly slice steak.
10. Let each person place some steak slices, rice, green onions, and sesame seeds on a lettuce leaf, then drizzle with some cooked marinade.
11. Fold sides of lettuce leaf over filling to make a package to eat out of hand.

soy sauce, sugar, fresh ginger, rice vinegar, asian sesame oil, ground red pepper, clove garlic, beef, regular longgrain rice, green onions, sesame seeds, head romaine lettuce

Taken from www.delish.com/recipefinder/korean-steak-637 (may not work)