Beef Bulgogi Lettuce Cups with Sesame Sauce
Super tender, delicious, and easy to make, these Beef Bulgogi Lettuce Cups are a must try. They're loaded with thinly sliced and marinated ribeye steak, green onion, steamed rice, kimchi and drizzled with a super easy and flavourful Sesame Sauce.
Ingredients
Beef Bulgogi
- .5.5.5 Yellow Onion, peeled
- .5.5.5 Asian Pear, peeled
- 111 Kiwi, peeled
- 5 cloves5 cloves5 cloves Garlic
- 1 pieces1 pieces1 pieces Ginger Root, peeled (1 inch)
- .333 cup.333 cup.333 cup Coconut Aminos
- 2 Tbsp2 Tbsp2 Tbsp Rice Vinegar
- 2 Tbsp2 Tbsp2 Tbsp Toasted Sesame Oil
- 2 Tbsp2 Tbsp2 Tbsp Fish Sauce
- 2 Tbsp2 Tbsp2 Tbsp Honey, omit for whole30
- 1 tsp1 tsp1 tsp Kosher Salt
- .25 tsp.25 tsp.25 tsp Black Pepper, freshly-cracked
- 1.5 lb1.5 lb1.5 lb Ribeye Steak, substitute NY strip, flank or sirloin
- 1 tsp1 tsp1 tsp Sesame Seeds, for garnish
- 1 head1 head1 head Romaine Lettuce, rinsed well and cut in half, widthwise, for serving
- 444 Green Onion (Scallion), thinly sliced, for serving
- Jasmine Rice, steamed, for serving
- .5 cup.5 cup.5 cup Kimchi, roughly chopped, for serving
Sesame Sauce
- .25 cup.25 cup.25 cup Avocado Oil Mayonnaise
- 2 Tbsp2 Tbsp2 Tbsp Kimchi, just the juice, plus more to taste
- 1 tsp1 tsp1 tsp Toasted Sesame Oil
- 1 tsp1 tsp1 tsp Honey
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
For the Beef Bulgogi
- Place the beef in the freezer for 4 to 6 hours to partially freeze – this will make it easier to slice. Remove the beef from the freezer and slice it very thin with a sharp knife. Transfer the steak to a shallow bowl or baking dish and set aside.
- In a blender, combine the onion, pear, kiwi, garlic and ginger. Blend on high speed until smooth. Pour the marinade over the beef. Add the coconut aminos, vinegar, sesame oil, fish sauce, honey, if using, salt and pepper. Toss gently until well coated. Cover and refrigerate for 30 to 45 minutes maximum.
- Preheat a large cast-iron or carbon steel skillet over medium-high heat. Working in batches so as not to overcrowd, drain most of the marinade and add the beef to the pan. Cook, undisturbed, until slightly brown, around 2 minutes. Stir gently until the beef is just cooked through, around 2 more minutes. Transfer to a bowl and repeat with the remainder of the meat. Garnish with sesame seeds and serve with the lettuce, green onions, rice, kimchi and sesame sauce.
For the Sesame Sauce
- In a bowl, combine the mayonnaise, kimchi juice, sesame oil and honey. Stir until smooth, taste and adjust with kimchi juice as desired. Cover and refrigerate for up to 5 days.
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About This Recipe
Show nutritional information
Dairy Free Gluten Free Meat Nut FreeThis is our estimate based on online research. | |
Calories: | 2417 |
Fat: | 58 g |
Carbohydrates: | 316 g |
Protein: | 193 g |
Cholesterol: | 15 g |
Sodium: | 29148 mg |
Fiber: | 0 g |
Sugars: | 313 g |
Calculated per serving. |
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