Tuesday, September 27, 2011



These wraps are a tasty treat that have grown on Larry over the years.  Elizabeth has always been the adventurous one going to Japanese Curry Houses, Sushi bars, and (Larry is positive) restaurants that serve monkey brains.  Larry used to find Denny's adventurous ... and, well, in a way it is!  Mystery eggs and strange tasting ham, Sam I am.

Elizabeth made these wraps in Los Angeles and by the second time she prepared them, Larry was a convert.  He even has grown to like the Kim Chi (a definite acquired taste; see below) that may served with it. 


1 1/4 pounds boneless beef sirloin tip, eye of round, or tri-tip.  Tender is the key here; don't worry about flavor, the marinade does that.

1/4 Soy Sauce (lower salt, if you prefer)
3 Tbsp sugar
2 Tbsp dark sesame oil
2 Tbsp minced garlic
2 Tbsp sliced green onion
2 Tbsp sesame seeds, toasted
1/4 tsp freshly ground pepper
2 Tbsp vegetable oil
1 head soft lettuce, such as Boston or Bibb, leaves, separated

Slice beef across the grain into very thin slices.  (For ease in slicing, place beef in freezer for 1 hour.)  Place between two pieces of plastic wrap, pound with flat side of meat mallet until very thin.  Cut slices into 3 to 4 inch square pieces.  (NOTE:  We've gotten so good with the thin slices, we just cut it very thin and then cut them in half.  Time saver.)

Place beef and all remaining ingredients except vegetable oil and lettuce in large resealable bag, seal bag and turn to coat evenly.  Refrigerate at least 2 hours and up to 24 hours, turning occasionally.  (NOTE:  We have found 2 to 3 hours is best, otherwise the soy and sesame seeds become a bit overpowering.)

Heat wok or heavy large skillet (iron skillet) over medium high heat until very hot.  Add 1 tablespoon of the vegetable oil; heat until hot.  Add beef in small batches along with a bit of the marinade; cook 30 to 60 seconds or until browned, turning once and adding additional oil, if necessary.  Place on platter, pour any pan juices over beef.  

Serve with lettuce leaves, sushi rice (sticky or Oriental or Japanese rice), and small cucumbers.  Place a bit of rice, two or three pieces of beef and a tiny cucumber over lettuce.  Wrap into a small package.  Pop into mouth.  Savor and enjoy.  

This is good served with Kim Chee.  Kim Chee is a national dish of Korea.  It is a VERY spice garlicky cabbage with red pepper.  You can buy it at most large grocery stores.  It is in the refrigerator section and comes in jars.  Start off with the mild.  You won't be sorry.  If you start off with the hot, you may be sorry ... but it is different and good.  If you are a sissy (or you can't find it locally) serve with cold slaw.  

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