Korean Steak

In large self-sealing plastic bag, combine soy sauce, sugar, ginger, vinegar, sesame oil, ground red pepper, and garlic. Add steak, turning to coat. Seal bag, pressing out excess air. Place bag on a plate and refrigerate steak 1 to 4 hours to marinate, turning once.

Just before grilling steak, prepare rice as label directs and keep warm. Remove steak from bag, reserving marinade.

Place steak on grill over medium heat and cook 14 to 15 minutes for medium-rare or until of desired doneness, turning steak over once. Transfer steak to cutting board and let stand 10 minutes to allow juices to set for easier slicing.

In a 1-quart saucepan, heat reserved marinade and water to boiling over high heat. Boil 2 minutes.

To serve, thinly slice steak. Let each person place some steak slices, rice, green onions, and sesame seeds on a lettuce leaf, then drizzle with some cooked marinade. Fold sides of lettuce leaf over filling to make a package to eat out of hand.