California Grape Beef Bulgogi Lettuce Wraps
Ingredients
- 12 larger hearts of romaine leaves clean and dry
- snipped green onion tops
Pickled Grapes:
- 1/3 cup unseasoned rice vinegar
- 2 tablespoons sugar
- 1/2 teaspoon coriander seeds
- 1/2 teaspoon mustard seeds
- 1/4 teaspoon crushed red pepper flakes
- 1 1/2 cups Grapes from California halved
- 2 tablespoons minced red onion
Beef Bulgogi:
- 1/2 pound beef round or sirloin steak
- 1/3 cup bulgogi sauce plus additional for serving (optional)
- 2 tablespoons unseasoned rice vinegar
- 1 teaspoon sesame oil
- 1/2 tablespoon vegetable oil
Instructions
To Make Pickled Grapes:
- In small saucepan, stir vinegar, sugar, coriander seeds, mustard seeds and pepper flakes; bring to simmer. Remove from heat and stir to dissolve sugar; let cool to warm.
- Stir in grapes and onion and set aside to cool. Let stand 1 hour, stirring occasionally.
To Make Beef Bulgogi:
- Cut beef into small, bite-size strips.
- In medium bowl, stir 1/3 cup bulgogi sauce, vinegar and sesame oil then add beef. Let marinate 1 hour, stirring occasionally.
- In large skillet over medium heat, heat vegetable oil. Using slotted spoon or tongs, remove beef from marinade and add to skillet. Stir fry until beef is cooked through and golden brown, stirring constantly; let cool.
To Serve:
- Place equal amounts beef and pickled grapes in romaine leaves and sprinkle with green onions. Serve immediately with additional bulgogi sauce, if desired.
Notes
Nutritional information per serving: 150 calories; 11 g protein; 20 g carbohydrates; 3.5 g fat (21% calories from fat); 1 g saturated fat (6% calories from saturated fat); 25 mg cholesterol; 65 mg sodium; 1 g fiber.