Korean BBQ Beef on Lettuce
Ingredients icon 9 Ingredients
Servings icon Makes 4 servings
Time icon 45 minutes



  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

Nutrition information per serving: 303 Calories; 72 kcal Calories from fat; 8 g Total Fat; 3 g Saturated Fat; 3 g Monounsaturated Fat; 67 mg Cholesterol; 423 mg Sodium; 29 g Total Carbohydrate; 2.6 g Dietary Fiber; 27 g Protein; 2.9 mg Iron; 8.2 mg NE Niacin; 0.7 mg Vitamin B6; 1.4 mcg Vitamin B12; 5.1 mg Zinc; 33.7 mcg Selenium; 104 mg Choline;

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