Beef Bulgogi Lettuce Wraps
Ingredients:
- 1 lb Flank Steak
- 2 tbsp Coconut Oil
- 1 tsp Sea Salt
- .5 tsp Ground Black Pepper
- 1 Pear peeled and grated
- 1 c Red Onions chopped
- 4 cloves Garlic minced or pressed
- 1 tbsp Fresh Ginger minced or grated
- .5 c Beef Broth
- 1 tbsp Gochujang or more to taste
- 1 tbsp Coconut Aminos Or Tamari
- 1 tbsp Worcestershire Sauce
- 1 tbsp Coconut Sugar
- 1 tbsp Toasted Sesame Oil
- 4 bunches Green Onions chopped
- 1 Jalapenos very thinly sliced
- 2 heads Butter Lettuce can sub Boston or Bibb Lettuce
- 2 Cucumbers thinly sliced
- 1 tbsp Toasted Sesame Seeds
- 1 Limes quartered for serving
Instructions:
- Heat a large cast-iron skillet over medium-high heat.
- Cut the steak into equal portions per serving. Thinly slice each piece against the grain into strips that are about 2.5 inches long.
- Add the oil to the skillet. Add the steak, arranging in an even layer; cook until browned on the bottom, 2-3 minutes. Turn the steaks, season with salt and pepper. Cook for 1 minute more.
- Add the pear and red onions. Cook, tossing often, until the pear softens, 1-2 minutes. Add the garlic and ginger, toss until aromatic, about 1 minute. Mix in the broth, gochujang, aminos/tamari, Worcestershire sauce, and sugar, simmer until slightly thickened, 2-3 minutes.
- Transfer to a bowl. Drizzle with the sesame oil. Top with the green onions and sliced jalapeno.
- Serve the bulgogi with a large platter of cold lettuce leaves. Wrap the meat in the lettuce, then top with the cucumbers and sesame seeds. Serve with the lime wedges.
Nutrition
Calories: 371kcal | Carbohydrates: 26g | Protein: 29g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 68mg | Sodium: 1067mg | Potassium: 1074mg | Fiber: 6g | Sugar: 13g | Vitamin A: 3084IU | Vitamin C: 28mg | Calcium: 139mg | Iron: 4mg
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