Beef Bulgogi

By stacymd23

Korean dish eaten in lettuce leaves, or can serve over white rice. For extra spice serve Asian chile-garlic sauce on the side.

Ingredients

• 1 1/2 lbs rib-eye steak, trimmed of fat
• 1/4 cup soy sauce
• 1 tablespoon hot chile sesame oil or toasted sesame oil & red hot
• pepper flakes)
• 2 tablespoons dark brown sugar
• 6 garlic cloves, minced
• 1 tablespoon finely grated peeled
• fresh ginger
• 2 medium red onions, halved & cut
• lengthwise into 1-inch wedges
• 1 green bell pepper, seeds& ribs
• removed, sliced 1/2 inch strips
• 4 teasponns vegetable oil
• 1 small head Boston lettuce

Details

Servings 4

Preparation

Step 1

1. Freeze beef for 20 minutes; transfer to a clean work surface. Slice diagonally (across grain) into 1/8 inch thick strips. In a small bowl, whisk together the soy sauce, sesame oil, brown sugar, garlic, and ginger. Place the onions and peppers in small bowl; toss with half the soy marinade. Toss the steak in the remaining marinade; let stand for 15 minutes.

2. Heat 2 teaspoons of vegetable oil in a large nonstick skillet over med-high heat. Add onions and peppers; cook until softened, about 5 minutes. Transfer to a plate. Wipe skillet clean.

3. Heat the remaining 2 teaspoons vegetable oil over high heat. Cook half the meat, turning often, until browned. Transfer to plate. Cook the remaining meat. Return the 1st batch and any accumulated juices to the pan; add the onion mixture. Cook tossing, until heated through, about 1 min. To serve, roll mixture in lettuce leaves.