Korean Barbecue Lettuce Cups
Featuring DHC Germinated Brown Rice and DHC Sesame Ginger Sauce

INGREDIENTS (Serves four)

1 package DHC Sesame Ginger Sauce

1 cup apple juice

2 Tablespoons sesame oil

2 Tablespoons sugar

6 garlic cloves, thinly sliced

1 lb. rib eye steak, sliced 1/4 inch thick

2 small heads butter lettuce, leaves separated

2 cups DHC Germinated Brown Rice cooked according to package directions.

FOR SCALLION SALAD

1 Tablespoon rice vinegar

1 teaspoon soy sauce

1/2 teaspoon sesame oil

1 cup scallions (green onions), sliced thinly

2 teaspoons sesame seeds

2 teaspoons red chili pepper, sliced thinly

CONDIMENTS

Kimchi, raw garlic cloves, Korean chili sauce

DIRECTIONS

Make the steak marinade by heating the apple juice and whisking in the sauce packet, sesame oil, sugar and garlic cloves. Let the sauce cool and then add the raw beef strips. Cover and refrigerate for 2 hours or up to overnight.

When you’re ready to prepare the meal, make the scallion salad by whisking together the vinegar, soy sauce and sesame oil. Toss with the scallions, sesame seeds and chili pepper. Set aside.

Next, heat an outdoor grill or indoor stove top grill pan to a high heat. Grill the beef strips for 30 seconds on each side or until cooked to taste.

To assemble the lettuce cups, place strips of beef, germinated brown rice and scallion salad onto a lettuce leaf. Add condiments such as kimchi, garlic cloves and Korean chili sauce to your taste. Fold over the lettuce leaf to enclose the filling.