35-Minute Beef Lettuce Wraps (Bulgogi Beef)
These 35-minute Korean-inspired Beef Lettuce Wraps are packed with flavor and simple enough for a weeknight. Enjoy with shredded carrots, radishes, scallions, and of course lots of kimchi (I buy mine from HMart!). Gluten-free, dairy-free.
Servings: 8 servings
Calories: 326kcal
Equipment
Large tupperware with lid or large Ziploc bag for marinating beef.
Ingredients
- 1½-2 lb ribeye, or sirloin
- 1 medium sweet onion, cut into chunks
- 4 large garlic cloves, thinly sliced
- 1-inch ginger root, peeled and thinly sliced, or 1 tsp ginger paste
- ½ cup low-sodium soy sauce
- ½ cup water
- ¼ cup rice vinegar
- ¼ cup doenjang, Korean fermented soybean paste, also referred to as black bean paste
- 2 Tbsp honey
- 2 Tbsp toasted sesame oil
- 1 tsp gochujang, Korean red chili paste to taste
- 2 scallion, trimmed and sliced into 1" pieces
For serving
- Bibb lettuce
- grated carrots and radishes, thinly sliced or julienned
- green onions, thinly sliced
- Kimchi
- sliced green or red fresh hot chiles, such as serrano
- ½ tsp sesame seeds
- fine herbs such as mint, basil, cilantro, and/or shiso leaves
Instructions
- Partially freeze the beef. Place the steak in a freezer for 20-30 minutes to help make it easier to slice. When ready, pat dry with a paper towel, then use a sharp knife to cut into ⅛" thick slices. Place in a large container (with lid) or in a large Ziploc bag.
- Make the bulgogi marinade. In the bowl of a food processor fitted with blade attachment, add the chopped onion, 4 garlic cloves, ginger, ½ cup soy sauce, ½ cup water, ¼ cup rice wine vinegar, ¼ cup Doenjang, 2 tbsp honey, 2 Tbsp toasted sesame oil, and 1 tsp gochujang. Process until very smooth.
- Marinate the beef. Pour the marinade over the beef slices, then stir in the chopped scallions. Cover tightly (or seal the bag), then refrigerate for at least 1 hour or up to overnight.
- Cook the beef. Heat a large skillet over high heat until very hot, about 5 minutes. Pour the beef along with the marinade into the pan, then cook just until the meat is cooked through and browned, about 4-6 minutes. Remove from the heat.
- Serve immediately. Serve beef in lettuce cups with vegetable toppings, Kimchi, and fresh herbs.
Notes
- Cooked, marinated beef will keep for up to 5 days in a fridge. Do not assembled until ready to serve.
- If making for meal prep, store beef in a separate container (that is microwave-friendly) from condiments and lettuce.
Nutrition
Calories: 326kcal | Carbohydrates: 12g | Protein: 26g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 69mg | Sodium: 1067mg | Potassium: 408mg | Fiber: 1g | Sugar: 8g | Vitamin A: 49IU | Vitamin C: 3mg | Calcium: 27mg | Iron: 3mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!
