Steak in Lettuce Wraps

This is a recipe I got from Self Magazine years ago. It is a time consuming recipe but its healthy and really good and refreshing! Oh and two things, you are supposed to use scallions, but I could not figure out where those were, or what the difference was between them and green onions were, so I just went with green onions. The other thing is that I forgot to tell Tommy to slice the steak really thin, so that kind of made them hard to eat. So just remember to slice the steak thin!!

What you need:
12 oz flank (or hanger) steak (we just use london broil bc its more tender)

MARINADE
1 large onion, sliced
6 cloves garlic, chopped
1 tbsp chopped ginger
1/2 cup low-sodium soy sauce
1/4 cup apple juice
2 tbsp lemon juice
2 tsp dark (toasted) sesame oil
4 1/2 tsp sugar
SCALLION SALAD
1 large bunch scallions, finely chopped
2 red chiles, seeded and thinly sliced
3 tbsp rice vinegar
2 tbsp low-sodium soy sauce
1 tsp dark (toasted) sesame oil
LETTUCE ROLLS
Vegetable oil cooking spray
1 1/2 cups cooked brown rice
3 tbsp soybean paste (preferably Ssämjang) (I have never been able to find this so I just skip it, if you ever find it let me know where!!)
1 1/2 heads Bibb lettuce, leaves separated

What you need to do:
Place steak in a 6" x 9" baking dish. Combine marinade ingredients; pour over meat. Cover with plastic; refrigerate 1/2 to 2 hours. Combine salad ingredients in a bowl; chill until ready to serve. Remove meat from marinade; pat dry. Coat grill or broiler pan with cooking spray. Heat grill on high. Grill or broil steak 3 minutes on each side for medium-rare. Transfer to a platter and let rest 10 minutes. Remove onion from marinade. Coat a nonstick skillet with cooking spray. Cook onion over medium-high heat until tender, 5 minutes. Move to a bowl. Cut meat thinly. For lettuce rolls: Layer rice, salad, soybean paste, onions and steak in the center of each lettuce leaf; roll up. Serve 4 rolls per person.

The skinny 324 calories per serving, 9.1 g fat (2.8 g saturated), 34.5 g carbs, 4.4 g fiber, 26 g protein