Lettuce Bundles With Grilled Beef Recipes

LETTUCE BUNDLES

Steps:

• In 2-quart saucepan, stir orange juice, sugar, cornstarch and pepper flakes with wire whisk until cornstarch is completely dissolved. Heat to boiling over medium-high heat, stirring frequently. Boil 1 minute, stirring frequently. Remove from heat; stir in vinegar and orange peel. Cool completely, about 15 minutes.
• Meanwhile, on center of each lettuce leaf, place equal amounts of bell pepper, cucumber and carrots; roll up, leaving ends open. Secure with toothpick; place on serving platter. Serve bundles with sauce.

BULGOGI BEEF LETTUCE WRAPS

Steps:

• Heat a large wok or non-stick skillet over a heat heat. Add 1 tablespoon sesame oil. Swirl to coat the pan. Add ground beef. Sprinkle with 1/2 teaspoon salt. Working quickly, use a wooden spoon to break up the beef into small pieces. Continue to brown the beef until it starts to turn very crispy on the outside. This should take about 6-8 minutes. Be sure to keep breaking up the beef with the wooden spooon.
• While the beef cooks, slice the veggies if you haven't already. Add the soy sauce, brown sugar, mirin, remaining sesame oil, black pepper, and sambal oelek to a jar with a lid. (You can also use a small bowl and whisk, just make sure to whisk until all the brown sugar has dissolved.) Shake the jar until the brown sugar has dissolved and all ingedients are combined.
• Once the beef is cooked through, and most of it is crispy, add the onion and pear. Cook for another 4-5 minutes until onion has completely softened. Add garlic. Cook for 1-2 minutes until softened.
• Sprinkle the beef with sauce and sprinkle with green onion. Continue to cook, stirring frequently until the beef is coated and the sauce has thickened, another 3-4 minutes.
• Spoon into lettuce. Top with peppers and carrots. Sprinkle with sesame seeds.

KOREAN GRILLED BEEF LETTUCE WRAPS

Steps:

• Wrap the steak in plastic and place it in the freezer while you put together the marinade. In a medium bowl, combine the soy sauce, sugar, beer, garlic, scallions, pepper, sesame oil, honey and Asian pear. Take the steak out of the freezer and slice it across the grain into 1/4-inch-thick strips. Stir the steak into the marinade and let it sit for 30 minutes, while you build a very hot fire or preheat a gas grill to its highest setting.
• When the grill is very hot, sear the steak until nicely caramelized, 2 or 3 minutes on each side. Work in batches to avoid crowding the meat. Serve the beef with condiments and make ssam (Korean-style wraps) by folding a piece of steak or two, some rice, vegetables and herbs inside a lettuce leaf.

LETTUCE BUNDLES WITH GRILLED BEEF

Steps:

• 1. Lay the steak flat on a cutting board. Using a sharp knife, cut it lengthwise into 1/8-inch-wide strips, then transfer to a nonreactive baking dish. Add the marinade and toss the beef to coat thoroughly. Cover and let marinate, in the refrigerator, for 30 minutes.2. If using rice vermicelli, soak in a bowl in cold water to cover until soft and pliable, about 30 minutes. (If using soba, angel hair, or spaghetti, no soaking is necessary.) Drain the rice noodles and cook in 3 quarts rapidly boiling water until tender, 2 to 4 minutes (6 to 8 minutes if using the other noodles). Drain whichever noodles you used in a colander and rinse with cold water. Drain again and transfer the noodles to a bowl. Arrange the basil, mint (if using), chiles (if using), and lettuce leaves on plates or in bowls. Divide the peanut sauce among 4 small bowls (see Note).3. Preheat the grill to high. 4. Weave the beef strips lengthwise onto the skewers. When ready to cook, oil the grill grate. Arrange the skewers on the hot grate and grill, turning with tongs, until the meat is cooked to taste, about 1 to 2 minutes per side (2 to 4 minutes in all) for well-done. Transfer to a platter.5. To eat, wrap a strip of beef, a forkful of noodles, some basil and mint leaves and chile slices (if using) in a lettuce leaf. Slide the skewer out (you can use the lettuce leaves as pot holders for sliding the beef off the skewers). Dip the resulting bundle first into the sauce and then pop it into your mouth-for a contrast of textures, temperatures, and flavors that is dazzling.Serves 4 as an appetizer, 2 to 3 as an entréeNote: The recipe can be prepared to this point up to 3 hours in advance. If you do so, cover everything with plastic wrap and refrigerate. Don't heat the grill until you're ready to proceed.

GRILLED BUTTER LETTUCE WITH CREAMY DRESSING

Steps:

• Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. In a small bowl, whisk together buttermilk, mayonnaise, and vinegar. Stir in basil and chives; season with salt and pepper. (To store, refrigerate in an airtight container, up to 3 days.)
• Brush both sides of bread with oil and grill, flipping once, until toasted, 3 minutes. Rub with garlic, season with salt, and cut into cubes.
• Grill lettuce, cut side down, until charred in spots, about 3 minutes. Serve warm, topped with dressing and croutons.