Korean Bulgogi Beef Lettuce Wraps

• 1 pound beef sirloin, thinly sliced
• 1/4 cup soy sauce
• 2 tablespoons brown sugar
• 2 cloves garlic, minced
• 1 tablespoon sesame oil
• 1 teaspoon freshly ground black pepper
• 1 teaspoon grated fresh ginger
• 1/4 teaspoon crushed red pepper flakes
• 2 tablespoons green onions, chopped
• 1 tablespoon sesame seeds
• 8 cups iceberg lettuce leaves, washed and dried
• Optional: 1 tablespoon toasted sesame oil for garnish

Steps

1. 1 In a large bowl, whisk together soy sauce, brown sugar, garlic, sesame oil, black pepper, ginger, and red pepper flakes until sugar is dissolved.
2. 2 Add beef strips to the marinade, toss to coat, and let sit for at least 15 minutes.
3. 3 Heat a large skillet or grill pan over medium-high heat.
4. 4 Cook beef in batches until browned and cooked through, about 2-3 minutes per batch. Do not overcrowd the pan.
5. 5 Transfer cooked beef to a serving platter and sprinkle with green onions and sesame seeds.
6. 6 Serve beef immediately with lettuce leaves.
7. 7 To eat, place a spoonful of beef in a lettuce leaf and enjoy!

Equipment

• Large skillet or grill pan

Variations

• Substitute flank steak for sirloin for a chewier texture.
• Add sliced mushrooms or onions for extra flavor and texture.

Substitutions

• If soy sauce is a concern, use coconut aminos for a gluten-free option.

Pairings

• Steamed white rice
• Kimchi
• Asian pear slices

Nutrition

Tips

• For the best flavor, marinate the beef for up to 4 hours in the refrigerator.
• Use a cast iron skillet for a perfect sear on your beef.

Storage

Store leftover beef in an airtight container in the refrigerator for up to 3 days. Lettuce is best used fresh.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator and reheat gently in a skillet.

Serving Suggestions

• Serve with steamed rice or kimchi for a complete meal.

FAQ