Bulgogi Beef Lettuce Wraps
A handheld salad perfect as an appetizer or lunch.
Servings: 4 servings
Ingredients
BULGOGI BEEF:
- 2 medium (12 to 15-ounces total) sirloin steaks
- 1 grated sweet apple (Jazz variety recommended)
- 2 tablespoons soy sauce
- 2 tablespoons gochujang paste
- 2 tablespoons light brown sugar
- 2 tablespoons mirin
- 1 tablespoon grated fresh ginger
- 1 tablespoon toasted sesame oil
- 2 medium garlic cloves, peeled and minced
- ½ teaspoon freshly ground black pepper
- 2 tablespoons vegetable or canola oil
WRAPS:
- 3 heads romaine or butter lettuce, leaves removed (washed and dried)
- 1 large carrot, sliced into thin strips
- ⅓ medium cucumber, chopped into small chunks
- 1 medium red bell pepper, seeded and chopped into small chunks
- 3 whole green onions, sliced into thin strips
- 1 teaspoon sesame seeds
Instructions
PREPARE THE STEAK:
- Place the steak in the freezer for 30 minutes to firm up slightly, then slice thinly against the grain, using a sharp knife. Lightly freezing the meat will help you slice it more easily.
- Place the sliced steak in a large bowl and add all the bulgogi ingredients except the vegetable oil. Mix together thoroughly, then cover and refrigerate for 3 to 4 hours.
- In a large skillet, heat the vegetable oil over medium-high heat. Scoop out the steak, using a slotted spoon to allow any excess sauce to drip off, then fry the steak in hot oil. Use tongs to separate the steak slices during cooking, and cook until cooked through, about 5 minutes. Remove the steak from the heat.
ASSEMBLE THE WRAPS:
- Place the lettuce, underside-up, on a large platter and fill with the bulgogi beef, carrot, cucumber, bell pepper and scallions. Sprinkle with sesame seeds before serving.
Nutrition
Serving: 1serving | Calories: 387kcal | Carbohydrates: 39g | Protein: 26g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 52mg | Sodium: 673mg | Potassium: 1691mg | Fiber: 12g | Sugar: 21g | Vitamin A: 44872IU | Vitamin C: 62mg | Calcium: 200mg | Iron: 7mg