Ingredients & Directions |
8
2 C.
3 lbs.
2/3 C.
1/3 C.
2 Tbsp.
2 Tbsp.
1 tsp.
3 Tbsp.
3 Tbsp.
3 Tbsp.
1 Tbsp. |
Garden Hearts® Iceberg Babies®
Korean BBQ Dipping Sauce (recipe follows)
Beef tenderloin or sirloin, chilled
Light soy sauce
Dark soy sauce
Sesame oil
White sugar
Finely ground pepper
Garlic, minced
Fresh ginger, peeled and minced
Green scallions, minced
Sesame seeds, roasted and finely ground
Tumbleweed carrots (grated)
| | Method
• Make Korean BBQ Dipping Sauce six to eight hours in advance and refrigerate.
• Remove outer leaves and rinse Iceberg Babies® under cold running water and allow to air dry.
Cut core from head of lettuce and discard. Separate leaves, keeping them whole, and refrigerate
until use.
• Cut beef across the grain into thin slices. Slice again into 2- to 3-inch long strips.
• Assemble marinade by combining soy sauces, sesame oil, sugar and pepper in a large mixing
bowl. Stir until sugar is completely dissolved. Add garlic, ginger, scallions and sesame seeds.
• Add beef to marinade and toss until coated. Marinate for 30 minutes.
• In a large, lightly oiled, very hot skillet, sauté beef in small batches.
• Roll beef inside lettuce leaves or serve in a separate bowl and let guests roll their own. Garnish
with tumbleweed carrots and serve with dipping sauce.
Korean BBQ Dipping Sauce | |
1 C.
1/2 C.
1/2 C.
1/3 C.
2
2 |
Soy sauce, light
Rice wine vinegar
Sugar
Green scallions, minced
Garlic, minced
Sesame seeds, roasted and finely ground
Asian chili paste, to taste
| • Combine ingredients and let stand 6-8 hours or overnight before using.
Chef’s comments: “Garden Hearts® Iceberg Babies® are just the right size for traditional wraps and hand rolls used in the Asian cuisine.” |
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