Korean Beef Bulgogi

Korean Beef Bulgogi

1 ½ lbs Steak, trimmed of excess fat

¼ cup of soy sauce

1 Tbsp hot chile sesame oil (sesame oil and a dash of red pepper flakes)

2 Tbsp brown sugar

6 garlic cloves, minced

2 Tbsp finely grated and peeled fresh ginger

2 medium red onions, halved into 1 inch wedges

1 green bell pepper, seeds and ribs removed, sliced into ½ inch strips

4 tsp Vegetable Oil

*Cook some rice to go in the lettuce wrap

1 small head of lettuce, washed and separated into leaves

1.  Cut beef 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 green peppers in a small bowl’ toss with half of the soy marinade.  Toss the steak in the remaining marinade; let stand for 15 minutes.

2.  Heat 2 tsp of vegetable oil in a large nonstick skillet over medium high heat.  Add the onions and peppers; cook until softened, about 5 minutes.  Transfer to a plate, then wipe the skillet clean with a paper towel. 

3.  Heat the remaining 2 tsp of vegetable oil over high heat.  Cook the meat, turning often, until browned.  Add the onion mixture.  Cook vegetables with the meat until heated through.  To serve, roll up the beef mixture with rice in lettuce leaves.