Bulgogi (lettuce)Wraps

By Shawn

Ingredients

• 2 teaspoons sesame seeds, preferably toasted, plus more for optional garnish (see NOTE)
• 1 large yellow onion, cut in half, then thinly sliced
• 6 to 8 scallions, trimmed and cut crosswise into thin slices, plus more cut scallions for optional garnish
• 4 cloves garlic, minced
• 1 cup low-sodium soy sauce or tamari
• 1 cup rice wine (mirin)
• 2 pounds lean sirloin or top round, trimmed of excess fat, then thinly sliced (see headnote)
• 1 About 1 tablespoon toasted sesame oil
• 2 heads lettuce, separated into leaves, rinsed and dried

Details

Adapted from washingtonpost.com

Preparation

Step 1

Combine the sesame seeds, onion, scallions, garlic, soy sauce or tamari and rice wine in a gallon-size zip-top bag (or airtight container). Add the beef and seal, pressing out as much air as possible. Massage to coat evenly. Marinate for 2 hours (at room temperature) or up to overnight (in the refrigerator).

Heat the wok over medium-high heat until it is quite hot. Swirl in the oil to coat evenly. Use tongs to transfer half of the beef, onion and scallions to the wok, along with 2 tablespoons of the marinade. Stir-fry just until the meat is cooked through; transfer to a plate. Repeat with the remaining beef, onion and scallions. (No need to add more marinade; discard the remaining marinade or reserve it for another use. See headnote.)

Return all of the bulgogi to the wok just to heat through.

Lay lettuce leaves on a platter. Spoon equal amounts of the bulgogi into them. If desired, garnish with toasted sesame seeds and scallions. Serve right away.

NOTE: Toast the sesame seeds in a small, dry skillet over medium-low heat until fragrant and lightly browned, shaking the pan as needed to avoid scorching.