Beef Bulgogi Lettuce Wraps
Total Time
1 hour and 15 minutes
Prep Time
1 hour
Cook Time
15 minutes
Rating
5 out of 5 stars
(13)
Ingredients
4 servings
- ¼ pear (grated)
- 3 cloves garlic (grated)
- 3 tablespoons soy sauce
- 1 1/2 tablespoons sesame oil
- 1 tablespoon ginger (grated and peeled )
- 1 teaspoon crushed red pepper flakes
- 1 tablespoon light brown sugar
- 1 pound trimmed hanger steak
- 2 tablespoons vegetable oil (divided)
- Kosher salt
- 8 scallions (thinly sliced on a bias)
- 1 cup cilantro (leaves picked off and stems removed)
- 2 teaspoons sesame oil
- 1 teaspoon rice vinegar
- 1 teaspoon sesame seeds
- Salt to taste
- Bibb Lettuce
- Steamed White Rice
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Preparation
Step 1
Freeze the meat for 30 minutes.
Step 2
While the meat is chilling, combine the grated pear, garlic, soy sauce, sesame oil, ginger, red pepper flakes and sugar in a large zip-top plastic bag.
Step 3
After 30 minutes of chilling, use a sharp knife to slice the meat into very thin strips. Add the meat to the marinade and mix everything together until evenly coated. Let sit at room temperature for at least 1 hour, or chill in the refrigerator for up to 8 hours.
Step 4
Heat 1 tablespoon vegetable oil in a large skillet or cast iron or wok over medium-high. Remove half of meat from marinade, letting excess drip back into bag. Season lightly with salt and cook in a single layer without moving until lightly browned, about 1-2 minutes to create a golden sear. Toss meat and continue to cook, tossing occasionally, until cooked through and crisp at edges, about 3-4 minutes total. Transfer to a plate. Repeat with remaining 1 tablespoon vegetable oil, remaining meat, and more salt. Discard excess marinade.
Step 5
To make the scallion salad, combine the scallions, cilantro, sesame oil, rice vinegar and sesame seeds in a medium bowl. Toss to combine. Season with salt as needed.
Step 6
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