Beef Bulgogi Lettuce Wraps
User Reviews
5
Beef Bulgogi Lettuce Wraps
Description
This recipe starts by marinating thin strips of hanger steak in a flavorful blend of grated pear, garlic, soy sauce, sesame oil, ginger, crushed red pepper, and brown sugar. Freezing the meat briefly aids in slicing thin ribbons. The beef is cooked in two batches, searing until golden and slightly crisp on the edges while remaining tender inside.
An accompanying scallion salad combines thinly sliced scallions, cilantro leaves, sesame oil, rice vinegar, sesame seeds, and salt, offering a bright, aromatic contrast. Bibb lettuce serves as a crisp, refreshing vessel for the savory beef and salad, making handheld wraps. Steamed white rice rounds out the meal.
The dish is assembled at the table, allowing diners to build their own wraps. This flexible serving style complements the balance of savory, sweet, spicy, and fresh elements present in the marinated beef and salad components.
Ingredients
For the Beef Bulgogi
- ¼ pear grated
- 3 cloves garlic grated
- 3 tablespoons soy sauce
- 1 ½ tablespoons sesame oil
- 1 tablespoon ginger grated and peeled
- 1 teaspoon red pepper flakes crushed
- 1 tablespoon light brown sugar
- 1 pound hanger steak trimmed
- 2 tablespoons vegetable oil divided
- kosher salt
For the Scallion Salad
- 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
To Serve
- bibb lettuce
- white rice steamed
Instructions
- Freeze the meat for 30 minutes.
- 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.
- 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.
- 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.
- 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.
Notes
- Freeze the beef for about 30 minutes before slicing thinly to ensure clean, uniform strips.
- Marinate the beef for at least 1 hour at room temperature or up to 8 hours refrigerated for deeper flavor.
- Cook the beef in batches with oil to achieve a golden sear and crispy edges.
- Serve with bibb lettuce leaves, steamed white rice, and the scallion salad for wrapping.
- Assemble lettuce wraps individually to maintain crispness and freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 486 kcal
% Daily Value*
| Calories | 486kcal | 24% |
| Carbohydrates | 25g | 8% |
| Protein | 26g | 52% |
| Fat | 31g | 48% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 69mg | 23% |
| Sodium | 695mg | 29% |
| Potassium | 481mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 677IU | 14% |
| Vitamin C | 7mg | 8% |
| Calcium | 50mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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