Korean Sesame Beef with Lettuce Wraps

I had never had kimchi before, but Jim and I agreed that a little is good...a whole jar is a bit much. The beef in this recipe is super yummy though, so we're definitely planning on using the cooking method described below to make a Beef and Broccoli/Snow Peas Beef combo ~ our two favorite Chinese dishes (with carrots, snow peas, bamboo shoots, etc.)

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001835279

Yield: 4 servings (serving size: 4 filled lettuce leaves)

Ingredients:
3/4 pound flank steak, trimmed
1/3 cup thinly sliced green onions, divided
1 tablespoon sugar
2 tablespoons low-sodium soy sauce
1 tablespoon minced garlic
1 teaspoon dark sesame oil
2 tablespoons canola oil, divided
1 tablespoon toasted sesame seeds
4 cups hot cooked short-grain rice
1 cup kimchi
16 red leaf lettuce leaves

Preparation:
1. Cut steak across grain into 1/4-inch slices; cut slices into 1/2-inch-wide strips. Cut strips into 3-inch-long pieces. Combine steak pieces, 1/4 cup onions, sugar, soy sauce, garlic, and sesame oil.
2. Heat a 14-inch wok over high heat. Add 1 tablespoon canola oil to wok, swirling to coat. 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. 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. Serve immediately.

Nutritional Information:
Calories: 498 (27% from fat)
Fat: 14.8g (sat 2.7g,mono 6.8g,poly 3.3g)
Protein: 25.2g
Carbohydrate: 62.2g
Fiber: 3.2g
Cholesterol: 28mg
Iron: 8.7mg
Sodium: 581mg
Calcium: 88mg