Korean-Style Beef Bulgogi Lettuce Wraps
35 min · Medium
#asian#high-protein#weeknight
Thin ribbons of beef in a sweet-savoury soy and sesame marinade, seared hot and fast, then tucked into cool, crisp lettuce cups. Hands-on, sticky-fingered, and gone in minutes.
Ingredientsfor 4 portions
- 600 g Beef Sirloin Steak, Raw, thinly sliced
- 60 ml Soy Sauce
- 20 ml Sesame Oil
- 30 g Brown Sugar
- 100 g Pear, grated
- 3 clove Garlic, minced
- 50 g Spring Onions, sliced
- 200 g Butter Lettuce, leaves separated
- 10 g Sesame Seeds, toasted
Steps
- Slice the beef as thinly as you can — freezing it for 20 minutes first makes this much easier.
- Mix the soy, sesame oil, brown sugar, grated pear and garlic into a marinade; the pear tenderises the beef and adds a gentle sweetness. Toss the beef through it and leave for 15 minutes.
- Heat a large pan or wok until smoking hot. Sear the beef in a single layer, in batches, for about 2 minutes per batch so it caramelises instead of steaming.
- Toss the seared beef with most of the spring onions and let the marinade reduce to a sticky glaze, about 1 minute.
- Separate the lettuce into cups and pat dry.
- Pile the hot beef into the lettuce cups and finish with toasted sesame seeds and the remaining spring onion.
