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servings
Beef Bulgogi
Prep Time:
30
minutes
minutes
Cook Time:
15
minutes
minutes
Total Time:
45
minutes
minutes
Servings:
4
Servings
Author:
Nick Evans
Marinated beef seared and stuffed in lettuce wraps with rice, scallions, and Kimchi. This could be an awesome appetizer or a dinner!
Ingredients
1
pound
flank steak
,
sliced across the grain into 1/8 inch slices
¼
Cup
soy sauce
1
Tablespoon
sugar
2
Teaspoons
sesame oil
2
Teaspoons
chili oil
1
bunch scallions
,
minced (separate the white and green parts and use green parts for garnish later)
2
cloves
garlic
,
minced
2
inches
fresh ginger
,
peeled and minced
3
Tablespoons
toasted sesame seeds
1
Tablespoon
neutral oil
,
for cooking
Accompaniments: Lettuce (I think romaine might work best), white rice, Kimchi, thinly sliced garlic, scallion greens.
Instructions
Slice the flank steak thinly across the grain.
Mix all the steak marinade ingredients together in a bowl and add your sliced steak. Let marinate for at least 15 minutes.
Prep all your other ingredients like washing the lettuce, slicing garlic or scallions, cooking rice, or just getting kimchi out of the jar.
Cook the steak in a very hot pan (I used a cast iron pan) for about 45 seconds per side. Don’t overcrowd the pan.
As the steak is cooked, pull it off onto a plate.
Serve immediately making small wraps with lettuce, steak, rice, and toppings.
Notes
Adapted from
Gourmet Today
.
Nutrition
Serving:
1
plate
|
Calories:
284
kcal
|
Carbohydrates:
7
g
|
Protein:
27
g
|
Fat:
16
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
5
g
|
Monounsaturated Fat:
6
g
|
Trans Fat:
0.02
g
|
Cholesterol:
68
mg
|
Sodium:
872
mg
|
Potassium:
474
mg
|
Fiber:
1
g
|
Sugar:
4
g
|
Vitamin A:
31
IU
|
Vitamin C:
1
mg
|
Calcium:
91
mg
|
Iron:
3
mg