Food Recipes Sesame-Scallion Steak Lettuce Wraps Be the first to rate & review! Steak night becomes a lot more fun when you wrap the meat in lettuce leaves like in this dish inspired by a Korean classic. By Marianne Williams Marianne Williams Marianne has been writing and testing recipes in the test kitchens for Dotdash Meredith since 2016. She studied at the International Culinary Center, in New York, and the International School of Italian Cuisine, in Italy, under highly esteemed chefs and graduated in 2015. Real Simple's Editorial Guidelines Published on April 05, 2024 Rate PRINT Share Close Photo: Jennifer Causey Prep Time: 30 mins Total Time: 30 mins Servings: 4 Bookmark this speedy beef dinner idea ASAP! Inspired by Korean ssäm, a dish that utilizes lettuce as a wrap for meat and vegetables, this stir-fried steak recipe is a flavor party. Thinly sliced rib eye cooks crazy quick and becomes deliciously tender while a umami-forward vinaigrette that’s punchy and slightly sweet douses the meat for bite after bite of zing. The key to success is to cook the meat in batches to avoid steaming and maximize browning. Letting it cook truly undisturbed on each side is also a must, so avoid getting stir-happy before a nice crust forms. Fresh herbs like cilantro and mint add tons of freshness to this dish. For more crunch and veggie power, include sliced radishes, cucumbers, and/or carrots for wrapping. Ingredients 1 1-lb. boneless ribeye steak 1/2 cup white rice 2 Tbsp. sherry vinegar 1 Tbsp. light brown sugar 1 Tbsp. fish sauce 1 1/2 tsp. kosher salt, divided 1/4 cup plus 1 Tbsp. neutral oil (such as grapeseed), divided 2 scallions, thinly sliced, dark green parts separated 2 Tbsp. toasted sesame seeds, divided 12 large leaves green leaf, Romaine, or Bibb lettuce Fresh mint leaves and/or fresh cilantro leaves, for serving (optional) Directions Place steak in freezer for 15 minutes. Cook rice according to package directions. Meanwhile, whisk vinegar, sugar, fish sauce, and 1/2 teaspoon salt ina large bowl. Slowly whisk in 1/4 cup oil. Whisk in white and light green scallion parts and 1 tablespoon sesame seeds. Thinly slice steak against the grain into 1/8-inch-thick strips. Heat a large, heavy skillet over high. Pat steak dry with paper towels and sprinkle with remaining 1 teaspoon salt. Add remaining 1 tablespoonoil to hot skillet. Add half of steak; cook, undisturbed, until brownedon bottom, about 2 minutes. Stir and cook until steak is just cooked through, 1 to 2 minutes. Transfer steak to a plate. Repeat with remaining steak. Transfer steak and any juices from plate to bowl with vinaigrette. Toss to coat; remove steak. Top steak and rice with dark green scallion parts and remaining 1 tablespoon sesame seeds. Wrap steak, rice, and (if desired) herbs in lettuce leaves. Drizzle with vinaigrette or use for dipping. Store leftover steak and rice in the fridge for up to 3 days. Rate It Print