Ingredients:

  • ¼ cup (60 ml) soy sauce (low-sodium recommended)
  • 2 tablespoons (30 ml) brown sugar, packed
  • 2 tablespoons (30 ml) sesame oil
  • 2 tablespoons (30 ml) rice vinegar
  • 1 tablespoon (15 ml) grated fresh ginger
  • 2 cloves garlic, minced
  • ¼ teaspoon (1/8 tsp) black pepper
  • 1 tablespoon (15 ml) grated Asian Pear (optional, or substitute apple juice)
  • 1 pound (450g) beef sirloin or ribeye, thinly sliced against the grain
  • 1 head butter lettuce or romaine lettuce, leaves separated and washed
  • ½ cup (50g) shredded carrots
  • ½ cup (50g) chopped green onions
  • ¼ cup (25g) sesame seeds, toasted
  • 1 red chili, thinly sliced (optional, for heat)
  • Sriracha or gochujang sauce, to taste (optional)

Instructions:

  1. In a large bowl, whisk together soy sauce, brown sugar, sesame oil, rice vinegar, ginger, garlic, and pepper. Taste and adjust seasonings as needed.
  2. Add the thinly sliced beef to the marinade, ensuring it's well coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for a more intense flavour.
  3. Heat a large skillet or wok over medium-high heat. Add the marinated beef in a single layer (cook in batches if necessary to avoid overcrowding). Cook for 2-3 minutes per side, or until the beef is cooked through and slightly caramelized.
  4. Arrange lettuce leaves on a platter. Spoon a portion of the cooked bulgogi beef into each lettuce leaf.
  5. Garnish with shredded carrots, chopped green onions, toasted sesame seeds, and sliced red chili (if using).
  6. Serve with sriracha or gochujang sauce on the side, for those who like a bit of a kick. Enjoy your Bulgogi Beef Lettuce Wraps!