Beef Lettuce Wraps (Bulgogi Beef) Recipe
Better than takeout and so much healthier! These homemade Korean-inspired beef lettuce wraps are packed with flavor, but simple enough for a weeknight. Serve with carrots, radishes, scallions, and of course kimchi. GF, DF
Servings: 8 servings
Large tupperware with lid or large Ziploc bag for marinating beef.
- 1 ½ - 2 lb ribeye or sirloin
- 1 medium sweet onion cut into chunks
- 4 large garlic cloves thinly sliced
- 1" ginger peeled and thinly sliced
- ½ cup soy sauce low-sodium
- 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
- Bibb lettuce
- grated carrots and radishes thinly sliced or julienned
- green onions thinly sliced
- 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
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.
- 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.
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