For the beef
- 4 large garlic cloves
- 1 small onion, (thickly sliced)
- 1 1-inch-thick slice peeled fresh ginger
- 2 tablespoons soy sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon honey
- ½ teaspoon freshly ground black pepper
- 1 lb beef sirloin, (cut into ⅛-thick slices (see Note))
- 1 scallion (white and green parts), (chopped)
- ½ teaspoon sesame seeds, (plus more for garnish)
For the sauce
- ¼ cup doenjang ((Korean fermented soybean paste, also referred to as black bean paste))
- 2 teaspoons toasted sesame oil
- 1 garlic clove, (grated on a Microplane or minced)
- 1 scallion ((white and green parts), thinly sliced)
- 1 teaspoon honey
- ½ teaspoon rice vinegar
- 1 to 2 teaspoons gochujang ((Korean red chile paste) to taste)
- grated carrots
- sliced green or red fresh hot chiles such as serrano, jalapeño, or fresno
- fine herbs such as mint, basil, cilantro, and/or shiso leaves
- crisp romaine or Bibb lettuce
Prepare the beef
- Combine the garlic, onion, ginger, soy sauce, sesame oil, honey, and black pepper in a blender or mini food processor, and blend until the mixture forms a smooth paste.
- Place the beef in a bowl and spread the paste over the slices. Stir in the scallions and sesame seeds. Cover and refrigerate for at least 1 hour or as long as overnight.
For the sauce
- When you are ready to cook the beef, make the sauce. Combine the doenjang, sesame oil, garlic, scallion, honey, vinegar, and 1 teaspoon of water in a small bowl. Stir, and add the gochujang chile paste to taste.
- Heat the largest skillet you have over high heat until it is smoking hot, about 5 minutes. Pour the beef and its juices into the skillet and stir-fry until the juices have evaporated and the meat is cooked through and browned in spots, 2 to 5 minutes.
- Wrap meat, grated carrots, sliced chiles, and/or herbs to taste in lettuce leaves. Top with sauce as wanted. Beef can also be served on a platter with the garnishes and the sauce on the side.
Note that the beef should be marinated overnight! In a pinch, let it marinate in the fridge for at least an hour.
From Melissa: It’s easiest to slice the steak when it’s semi-frozen. Chill the meat in the freezer for 30 minutes before slicing.