Tender marinated beef wrapped in crisp lettuce leaves for a fresh, healthy take on Korean bulgogi. These low-carb wraps pack authentic flavors into a light yet satisfying meal perfect for any occasion.
Recipe Details
Ingredients
- 600g ribeye steak, sliced paper-thin
- 80ml soy sauce
- 45ml brown sugar, packed
- 30ml sesame oil
- 2 heads butter lettuce, leaves separated
Instructions
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Partially freeze 600g ribeye steak for 30 minutes to make slicing easier. Slice as thinly as possible against the grain, about 2mm (1/8-inch) thick.
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In a bowl, whisk together 80ml soy sauce, 45ml brown sugar, and 30ml sesame oil until sugar dissolves completely.
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Add sliced beef to the marinade and toss to coat evenly. Marinate for 15-30 minutes at room temperature.
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Heat a large skillet or wok over high heat. When smoking, add marinated beef in a single layer, working in batches if needed.
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Stir-fry for 2-3 minutes until beef is caramelized and cooked through. The marinade should create a glossy glaze.
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Arrange 2 heads butter lettuce leaves on a platter. Serve bulgogi hot with lettuce cups for wrapping.
Tips
Slicing Technique: Partially freezing beef makes it much easier to slice thinly. Use a very sharp knife and slice against the grain for tenderness.
Cut Selection: Ribeye provides the best flavor and tenderness, but sirloin or tenderloin work well too. Avoid lean cuts that can become tough.
High Heat: Cook over very high heat to get proper caramelization and the characteristic bulgogi flavor. Don't overcrowd the pan.
Lettuce Options: Butter lettuce is traditional, but iceberg or romaine work well. Choose leaves that cup nicely for wrapping.
Serving Style: Let guests assemble their own wraps. Provide chopsticks or small spoons for serving the beef.
Storage: Cooked bulgogi keeps for 2 days refrigerated. Reheat gently and serve with fresh lettuce leaves.