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Recipe: korean bbq beef on lettuce

korean bbq beef on lettuce recipe image
Korean bbq beef on lettuce serving suggestion

korean bbq beef on lettuce

This is not your traditional salad. Use Flank Steak, Korean barbecue sauce and brown rice to have a delicious lunch or dinner.


  • 1 beef flank steak (about 1 pound)
  • 3/4 cup Korean barbecue sauce (bulgogi beef marinade), divided
  • 1/2 teaspoon ground black pepper
  • 1 cup instant brown rice
  • 1 large carrot, cut into 1 x 1/2 x 1/4-inch strips
  • 1 tablespoon seasoned rice vinegar
  • 2 tablespoons fat-free half-and-half
  • 12 Boston lettuce or Bibb lettuce leaves
  • 1 tablespoon toasted sesame seeds


  1. Place beef steak and 1/2 cup barbecue sauce in food-safe plastic bag; turn steak to coat. Close bag securely; marinate in refrigerator 6 to 24 hours.
  2. Remove steak from marinade; discard marinade. Season steak with pepper. Place steak on grid over medium, ash-covered coals. Grill steak, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 16 to 21 minutes) for medium rare (145°F) to medium doneness (160°F), turning occasionally. Carve diagonally across the grain into thin slices.
  3. Meanwhile, prepare rice according to package directions. Set aside; keep warm.
  4. Toss carrot with rice vinegar; set aside.
  5. To make sauce, heat remaining barbecue sauce in small saucepan over medium heat 1 minute. Stir in half & half.
  6. Top lettuce leaves with equal amounts rice and steak. Drizzle with sauce; top with carrot strips and sesame seeds.

Nutrition information per serving: 303 Calories; 8g Total Fat; 3g Saturated Fat; 3g Monounsaturated Fat; 67mg Cholesterol; 423mg Sodium; 29g Total carbohydrate; 27g Protein; 2.9mg Iron; 8.2mg Niacin; 0.7mg Vitamin B6; 104mg Choline; 1.4mcg Vitamin B12; 5.1mg Zinc; 33.7mcg Selenium; 2.6g Fiber.

Asian |  Korean