Korean BBQ Beef on Lettuce

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

  • 45
  • 4
  • 303
  • 27 g

Ingredients & Cooking


  • 1 beef Flank Steak (about 1 pound)
  • 3/4 cup Korean barbecue sauce (bulgogi beef mariande), divided
  • 1/2 teaspoon ground black pepper
  • 1 cup instant brown rice
  • 1 large carrot, cut into 1x1/2x1/4-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

Butcher Counter

Korean BBQ Beef on LettuceFlank Steak Flank Primal

Lean and boneless with lots of intense beef flavor. Best when marinated and grilled or sliced thin and stir-fried.


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