Description
Beef Bulgogi Lettuce Wraps feature thinly sliced beef marinated in a savory-sweet Korean-inspired sauce, quickly stir-fried, and served in crisp lettuce leaves. These flavorful wraps are perfect for a light dinner or appetizer with fresh toppings and bold taste.
Ingredients
- 1 lb thinly sliced beef sirloin or ribeye
- 3 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 teaspoon fresh grated ginger
- 2 green onions, sliced
- 1 tablespoon rice vinegar
- 1 teaspoon gochujang (optional)
- 1 tablespoon vegetable oil (for cooking)
- 1 head butter lettuce or romaine leaves, separated
- 1/2 cup shredded carrots
- 1/2 cucumber, thinly sliced
- 1 tablespoon sesame seeds (optional)
Instructions
- In a bowl, whisk together soy sauce, brown sugar, sesame oil, garlic, ginger, green onions, rice vinegar, and gochujang.
- Add sliced beef to the marinade and toss to coat. Let marinate for at least 20 minutes (or up to 2 hours in the refrigerator).
- Heat vegetable oil in a large skillet over medium-high heat.
- Add marinated beef in a single layer and cook for 2–3 minutes per side until browned and cooked through.
- Remove from heat and sprinkle with sesame seeds if using.
- Spoon beef into lettuce leaves and top with shredded carrots and cucumber slices.
- Serve immediately and wrap the lettuce around the filling before eating.
Notes
- For easier slicing, partially freeze the beef for 20–30 minutes before cutting.
- Add kimchi or pickled vegetables for extra flavor.
- Substitute ground beef if thin slices are unavailable.
- Leftover beef can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean