Learn how to make this delicious Korean beef bulgogi with lettuce wraps recipe from the Kenmore in-house chef Kari Karch.
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preparation
preparation Time0 mins
cook Time
0 mins
servings
3
calories
1002 per serving
ingredients
- 1-1/2 pounds skirt or flank steak or skirt steak, sliced into strips
- 4 scallion, chopped
- 2 tablespoons toasted sesame seeds
- 1 cup soy sauce
- 1 tablespoons toasted sesame oil
- 1 teaspoons fresh ginger, grated
- 2 cloves garlic, minced
- 3 tablespoons mirin
- 2 tablespoons white vinegar
- 2 tablespoons granulated sugar
- pepper to taste
- pepper to taste Boston bibb lettuce
- Asian Slaw Ingredients below:
- 2 carrots, finely cut
- 3 cup finely shredded cabbage
- 2 tablespoons cilantro, finely chopped
- 2 scallions, sliced thin
- 1 teaspoons sriachia
- 1 teaspoons toasted sesame oil
- 1 tablespoons rice wine vinegar
- 2 tablespoons mirin
- Juice of one small orange
- 1/2 teaspoons orange zest
- Juice of a lime
- 1/2 teaspoons lime zest
- salt/pepper to taste
directions
Beef
In a large bowl, combine all ingredients except lettuce and toss. Let marinate for at least 1 hour, no more than 3 hours. Once you are ready to grill the beef, pour your marinade into a sauce pan and reduce by half. It should get a syrupy consistency. Pre-heat a grill pan and cook until steak begins to char. Remove from the grill and let rest. Serve with Asian slaw (recipe follows.)
Slaw
Combine all ingredients in a large bowl and toss. Refrigerate at least 1 hour. To assemble your wraps, lay one full piece of Boston lettuce down and top with a few slices of the bulgogi beef. Top with the slaw.
