The most perfect summer meal - Beef Bulgogi Lettuce Wraps!
You know those meals that are easy to prep, can be served al fresco and just require your friends or family to DIY their own plate? This is one of those! And you'll find the recipe itself to be fantastic and then it'll lead to some lounging around after dinner just enjoying your company and basically licking your plate clean.
I've been making these Beef Bulgogi Lettuce Wraps since back in the private chef days. They were always a hit with my clients as they are packed with flavor, a fun dinner item and can be made into incredible leftovers.
The meat is marinated in sesame oil and soy sauce along with pear for some sweetness and garlic, all of which leads to some truly flavorful meat.
A few tips and tricks before you whip this up.
- You might want to make a double batch so you can eat some leftover Beef Bulgogi over a rice bowl the following day. You can add it to my fried rice recipe and it's incredible.
- Make sure you freeze the meat for 30 minutes before slicing and marinating. This allows you to slice SUPER thin strips of beef which will cook more quickly and make for the best bulgogi.
- I use a hanger steak often when making this (it's my favorite cut of beef) but you can use Ribeye too!
- If you don’t want it too spicy, you omit the red pepper flakes - but don’t fear - the spice really enhances the dish!!
Okay - away you go!!
Beef Bulgogi Lettuce Wraps
Ingredients
For the Beef Bulgogi
- ¼ pear grated
- 3 cloves garlic grated
- 3 tablespoons soy sauce
- 1 ½ tablespoons sesame oil
- 1 tablespoon ginger grated and peeled
- 1 teaspoon crushed red pepper flakes
- 1 tablespoon light brown sugar
- 1 pound trimmed hanger steak
- 2 tablespoons vegetable oil divided
- Kosher salt
For the Scallion Salad
- 8 scallions thinly sliced on a bias
- 1 cup cilantro leaves picked off and stems removed
- 2 teaspoons sesame oil
- 1 teaspoon rice vinegar
- 1 teaspoon sesame seeds
- Salt to taste
To Serve
- Bibb Lettuce
- Steamed White Rice
Instructions
- Freeze the meat for 30 minutes.
- While the meat is chilling, combine the grated pear, soy sauce, sesame oil, ginger, red pepper flakes and sugar in a large zip-top plastic bag.
- After 30 minutes of chilling, use a sharp knife to slice the meat into very thin strips. Add the meat to the marinade and mix everything together until evenly coated. Let sit at room temperature for at least 1 hour, or chill in the refrigerator for up to 8 hours.
- Heat 1 tablespoon vegetable oil in a large skillet or cast iron or wok over medium-high. Remove half of meat from marinade, letting excess drip back into bag. Season lightly with salt and cook in a single layer without moving until lightly browned, about 1-2 minutes to create a golden sear. Toss meat and continue to cook, tossing occasionally, until cooked through and crisp at edges, about 3-4 minutes total. Transfer to a plate. Repeat with remaining 1 tablespoon vegetable oil, remaining meat, and more salt. Discard excess marinade.
- To make the scallion salad, combine the scallions, cilantro, sesame oil, rice vinegar and sesame seeds in a medium bowl. Toss to combine. Season with salt as needed.
Notes
Nutrition Information
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking
What do you recommend as a substitute for the pear? I cannot eat pears.
apple!
These lettuce wraps are delicious and have become a family favorite!
Delicious. The meat is incredible and the crunchy lettuce wrap.is the perfect accoutrement.
I cook for my family a minimum of 5 times a week. Never once have I made a recipe two weeks in a row, let alone three times! This is one of the best recipes I have ever tried! Thank you so much for sharing!