BEEF BULGOGI

Beef Bulgogi image

This Korean dish is usually eaten wrapped in lettuce leaves, but you could serve it over white rice instead. For added spice, serve Asian chile-garlic sauce on the side.

Yield serves 4

Number Of Ingredients 10

Ingredients

1 1/2 pounds rib-eye steak, trimmed of excess fat
1/4 cup soy sauce
1 tablespoon hot chile sesame oil (see note below)
2 tablespoons dark brown sugar
6 garlic cloves, minced
1 tablespoon finely grated peeled fresh ginger
2 medium red onions, halved and cut lengthwise into 1-inch wedges
1 green bell pepper, seeds and ribs removed, sliced into 1/2-inch strips
4 teaspoons vegetable oil
1 small head Boston lettuce, separated into leaves

Steps:

Freeze the beef for 20 minutes; transfer to a clean work surface. Slice diagonally (across the grain) 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 peppers in a small bowl; toss with half the soy marinade. Toss the steak in the remaining marinade; let stand for 15 minutes.
Heat 2 teaspoons of the 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. Wipe the skillet clean with a paper towel.
Heat the remaining 2 teaspoons vegetable oil over high heat. Cook half the meat, turning often, until browned, about 2 minutes. Transfer to a plate. Cook the remaining meat. Return the first batch and any accumulated juices to the pan; add the onion mixture. Cook, tossing, until heated through, about 1 minute. To serve, roll up the beef mixture in lettuce leaves.

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