Beef Bolgogi
Photo Credit: AllRecipes
Ingredients
- 2 pounds rib-eye steak, trimmed of excess fat
- 1/3 cup soy sauce
- 1 tablespoon hot chili sesame oil
- 3 tablespoons dark-brown sugarÂ
- 8 garlic cloves, minced
- 2 tablespoons finely grated fresh peeled ginger
- 2 medium red onions, halved and cut lengthwise into 1-inch wedges
- 1 green bell pepper, seeds and ribs removed, sliced into 1/2-inch strips
- 4 teaspoons vegetable oilÂ
- 1 small head Boston lettuce, separated into leaves
Shopping List
- 2 pound rib-eye steak
- 1 bottle hot chili sesame oil
- 1 head garlic clove
- 1 hand ginger
- 2 medium red onions
- 1 green bell pepper
- 1 small head Boston lettuce
Pantry List
- 1 bottle vegetable oilÂ
- 1 bottle soy sauce
- 2 bag dark-brown sugarÂ
- 1 box Kosher salt
- 1 container black peppercorns
Instructions
- Freeze beef 20 minutes; transfer to a clean work surface. Slice diagonally (across the grain) into 1/8-inch-thick strips. In a small bowl, whisk together soy sauce, sesame oil, brown sugar, garlic, and ginger. Place onions and peppers in a small bowl; toss with half the soy marinade. Toss steak in remaining marinade; let stand 15 minutes.
- Heat 2 teaspoons vegetable oil in a large nonstick skillet over medium-high heat. Add onions and peppers; cook until softened, about 5 minutes. Transfer to a plate. Wipe skillet clean with a paper towel.
- Heat remaining 2 teaspoons vegetable oil over high heat. Cook half the meat, turning often, until browned, about 2 minutes. Transfer to a plate. Cook remaining meat. Return first batch and any accumulated juices to pan; add onion mixture. Cook, tossing, until heated through, about 1 minute. To serve, roll up beef mixture in lettuce leaves.