Korean BBQ Beef Lettuce Cups with Quick Pickles

• 1 lb flank steak, thinly sliced
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp honey
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• 1/4 tsp black pepper
• 8 cups lettuce leaves (bibb or butter lettuce)
• 1 small carrot, julienned
• 1/2 cucumber, julienned
• 1/4 cup rice vinegar
• 1/4 cup water
• 1 tbsp sugar
• 1 tsp sesame seeds (for garnish)

Steps

1. 1 In a bowl, combine soy sauce, sesame oil, honey, garlic, ginger, and black pepper. Add beef, toss to coat, and marinate for 15 minutes.
2. 2 Heat a large skillet over medium-high heat. Cook the beef until browned and caramelized, about 5 minutes.
3. 3 For the quick pickles, combine carrot, cucumber, rice vinegar, water, and sugar in a bowl. Let sit while beef cooks.
4. 4 Serve beef in lettuce cups with a spoonful of quick pickles on top.
5. 5 Sprinkle with sesame seeds before serving.

Equipment

• skillet
• cutting board
• sharp knife
• mixing bowls

Variations

• Use sirloin steak as a substitute for flank steak.
• Add gochujang paste for extra spice and depth.

Substitutions

• If rice vinegar isn't available, use apple cider vinegar.
• Substitute sesame oil with peanut oil if needed.

Pairings

• A crisp Korean makgeolli or a glass of sparkling water with lime.
• Finish with a scoop of mango sticky rice for dessert.

Nutrition

Tips

• Slice the beef against the grain for maximum tenderness.
• For extra flavor, grill the beef instead of pan-frying.

Storage

Store beef and pickles separately in airtight containers in the fridge for up to 2 days. Lettuce is best used fresh.

Freezing: Does not freeze well due to the texture of the lettuce.

Serving Suggestions

• Serve with steamed jasmine rice.
• Pair with a simple cucumber salad.

FAQ