Korean Sesame Beef with Lettuce Wraps

Ingredients

• 2 tablespoons canola oil divided
• 1 teaspoon sesame oil dark
• 0.8 pound flank steak trimmed
• 1 tablespoon garlic minced
• 0.3 cup green onions divided thinly sliced
• 1 cup kimchi 
• 16 leaf lettuce leaves red
• 2 tablespoons soya sauce low-sodium
• 1 tablespoon sesame seed toasted
• 4 cups short-grain rice hot cooked
• 1 tablespoon sugar 

Equipment

• bowl
• wok

Directions

1. Cut steak across grain into 1/4-inch slices; cut slices into 1/2-inch-wide strips.
2. Cut strips into 3-inch-long pieces.
3. Combine steak pieces, 1/4 cup onions, sugar, soy sauce, garlic, and sesame oil.
4. Heat a 14-inch wok over high heat.
5. Add 1 tablespoon canola oil to wok, swirling to coat.
6. Add half of steak mixture to wok; stir-fry 2 minutes or until lightly browned. Spoon cooked steak mixture into a bowl. Repeat procedure with remaining 1 tablespoon canola oil and remaining steak mixture.
7. Sprinkle with remaining onions and sesame seeds. Spoon 1/4 cup rice, about 2 tablespoons steak mixture, and 1 tablespoon kimchi onto each lettuce leaf; roll up.
8. Serve immediately.