Beef Bulgogi in Lettuce Leaves
This Korean dish is traditionally wrapped in lettuce leaves, but you can also serve it over white rice. For added spice, serve Asian chile-garlic sauce on the side.
- Total Time:
- Servings: 4
Source: Everyday Food, May 2004
- 1 1/2 pounds rib-eye steak, trimmed of excess fat
- 1/4 cup soy sauce
- 1 tablespoon hot chili sesame oil
- 2 tablespoons dark-brown sugar
- 6 garlic cloves, minced
- 1 tablespoon finely grated fresh peeled ginger
- 2 medium red onions, halved and cut lengthwise into 1-inch wedges
- 1 green bell pepper, seeds and ribs removed, sliced into 1/2-inch strips
- 4 teaspoons vegetable oil
- 1 small head Boston lettuce, separated into leaves
Freeze beef 20 minutes; transfer to a clean work surface. Slice diagonally (across the grain) into 1/8-inch-thick strips. In a small bowl, whisk together soy sauce, sesame oil, brown sugar, garlic, and ginger. Place onions and peppers in a small bowl; toss with half the soy marinade. Toss steak in remaining marinade; let stand 15 minutes.
Heat 2 teaspoons vegetable oil in a large nonstick skillet over medium-high heat. Add onions and peppers; cook until softened, about 5 minutes. Transfer to a plate. Wipe skillet clean with a paper towel.
Heat remaining 2 teaspoons vegetable oil over high heat. Cook half the meat, turning often, until browned, about 2 minutes. Transfer to a plate. Cook remaining meat. Return first batch and any accumulated juices to pan; add onion mixture. Cook, tossing, until heated through, about 1 minute. To serve, roll up beef mixture in lettuce leaves.