Korean Beef Bulgogi in Lettuce Wraps |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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This recipe is another winner from Toronto Star - we made it tonight and just loved it. A fun way to have the kids eat their lettuce, too. Beef needs to marinate 2-12 hours, so plan ahead when making this meal Ingredients:
5 tablespoons soy sauce |
5 tablespoons water |
5 tablespoons sugar |
1/4 cup onion, peeled and pureed |
5 garlic cloves, minced |
1 tablespoon corn syrup |
2 teaspoons white wine (rice wine) or 2 teaspoons mirin (rice wine) |
1 tablespoon sesame oil |
1/2 black pepper |
2 1/2 lbs flank steaks (other steak such as marinating beef, rib eye etc will also work) |
1 head iceberg lettuce (or other leaf lettuce) |
toasted sesame seeds |
roasted whole garlic clove |
red pepper paste or hot sauce |
Directions:
1. Combine first 9 ingredients (soy - black pepper).
2. Slice the steaks across the grain into thin slices.
3. Place beef in resealable ziplock bag and pour soy mixture over. Let marinate in refridgerator for 2-12 hours, turning bag occoationally.
4. Heat large non-stick skillet or wok over medium-high to high heat. Pour beef and marinade into the skilled and cook until mixture is almost dry, 6-8 minute
5. Toast sesame seeds and garlic in hot pan.
6. (We had quite a bit of marinade left and it was wonderful spooned over some white rice).
7. Serve with lettuce leaves, toasted sesame seeds and toasted garlic cloves and perhaps some hot sauce if you like it hot.
8. You roll the beef and condiments up in the lettuce leaf and eat like a roll with your hands.
9. Serve with white rice.
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