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1
To prepare the meat: Cut the beef into very thin slices.
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2
(The partial freezing will make slicing easier.) Crush the sesame seeds lightly.
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3
Combine with the light and regular soy sauce, brown sugar, sesame oil and garlic.
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4
Pour over the meat in a glass dish, cover and refrigerate overnight.
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5
To prepare the sauce: Combine the hot bean paste, sesame seeds and oil, the sugar and vinegar in a bowl; mix with a spoon until sesame oil is blended in smoothly.
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6
Cover and refrigerate.
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7
Remove 1 hour before serving.
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8
Cook rice, set aside to keep warm.
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9
To prepare the vegetables: Cut the zucchini into 1/2-inch slices, then cut each slice into thirds; set aside.
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10
Combine the green-onion shreds, sesame oil, vinegar and seeds.
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11
Set aside.
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12
Heat the oil in a heavy skillet over medium-high heat.
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13
Stir-fry the zucchini until browned and tender; transfer to a bowl.
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14
Stir-fry the onions and garlic with the red-pepper flakes until tender-crisp; combine with the zucchini.
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15
In a large, heavy skillet set over medium-high heat, stir-fry the meat in several batches for about 30 seconds to 1 minute on each side.
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16
(Do not crowd the pan as the meat will steam.) Transfer to a platter.
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17
To serve: Place some of the rice, meat, vegetables and sauce in a lettuce leaf and roll.
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18
The dish is meant to be eaten with your fingers.
