Cook at home

Korean-Style Ribeye Lettuce Wraps

Thin-sliced ribeye seared with garlic, ginger, tamari and sesame oil, wrapped in romaine with kimchi and avocado.

Ingredients

• 1 1/4 lb ribeye, thinly sliced
• 2 tbsp tamari
• 2 tbsp sesame oil
• 1 tbsp avocado oil
• 3 clove garlic, minced
• 1 tbsp ginger, grated
• 2 tbsp butter
• 8 leaf romaine
• 1/2 cup kimchi
• 1 avocado, sliced
• 2 scallion, sliced

Steps

1. Toss the sliced ribeye with the tamari, 1 tablespoon sesame oil, garlic and ginger and let it marinate 15 minutes.
2. Heat the avocado oil in a large skillet over high heat and sear the beef in two batches for 1 to 2 minutes per batch, until browned.
3. Return all the beef to the pan, add the butter and remaining sesame oil, and toss 30 seconds until glossy.
4. Fill the romaine leaves with the beef, kimchi, avocado and scallions.
5. Serve right away, folding each leaf around the filling.