BULGOGI MADE WITH KIWI-ONION SAUCE
Korean marinated beef served in a lettuce leaf. This is a stir-fry version, though bulgogi can also be grilled. Use sirloin tip, T-bone or flank steak; firming it up in the freezer before slicing allows it to be cut very thin. Use sesame oil in the kiwi-onion sauce--NOT toasted sesame oil, which is something different. Good served with your favorite Asian dipping sauce (I favor taylortwo's "My Korean Dipping Sauce"--Recipe #50692, made with lower-sodium soy sauce and with the garlic doubled). Marinating time of at least 2 hours not included in prep time.
Provided by echo echo
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Toss beef slices with 1 Tbs sugar; let sit about 20 minutes.
- Meanwhile prepare sauce: Process onion and kiwi in blender or food processor. Add soy sauce through pepper and process briefly. Add sesame oil in a gradual stream while continuing to process. Taste and adjust seasonings: add a little more soy sauce if more saltiness is desired or more sugar for added sweetness.
- Toss beef with garlic, scallions and marinade, mixing thoroughly to distribute marinade evenly.
- Marinate, covered, in the refrigerator at least 2 hours or up to overnight.
- Stir-fry in skillet or wok over high heat about 2 minutes until the beef is cooked through.
- Place 1/4 of the bulgogi and 1/4 of the rice in each lettuce leaf and roll up.
- If desired, serve with dipping sauce.
Nutrition Facts : Calories 812.3, Fat 32.6, SaturatedFat 10.1, Cholesterol 77.1, Sodium 1081.1, Carbohydrate 95.3, Fiber 4.5, Sugar 13.6, Protein 30
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