1 lb Korean beef short ribs (aka flanken-style), about 1/2-inch thick
High-heat cooking oil (such as grape seed or safflower), as needed
12 lettuce leaves (TIP: Opt for red leaf, green leaf, Bibb or Boston.)
2 cups cooked short-grain brown rice
Chile bean paste or other Asian hot sauce, optional
In a small bowl, combine garlic, 6 tbsp scallions, soy sauce, sesame oil and Sucanat, whisking to dissolve Sucanat. Transfer mixture to a large, resealable bag along with beef. Transfer to refrigerator to marinate for at least 1 hour or overnight, turning occasionally.
Heat a grill to medium-high and brush grates with cooking oil. Remove beef from marinade, discarding remaining marinade, and add to grill. Grill until just done, 2 to 4 minutes per side. Transfer to a platter and sprinkle with remaining 2 tbsp scallions. Serve lettuce, rice and chile bean paste (if using) on the side for guests to make their own lettuce wraps at the table.
Serving Size: 2 1/2 oz beef, 3 lettuce leaves and 1/2 cup rice
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