Beef Bulgogi Lettuce Wraps

INGREDIENTS

• 500g Beef Steak
• 4 tbsp Soy Sauce
• 1 Asian Pear
• 2 tsp Sesame Oil
• 2 tsp Brown Sugar
• 3 cloves Garlic
• 2 Spring Onion
• 0.5 tsp Black Pepper
• 2 tbsp Cooking Oil
• 16 Lettuce Leaf
• 2 tsp Sesame Seed

STEPS

1. 1

   Thinly slice 500g of beef steak against the grain. Keep the raw beef on a separate board and plate from ready-to-eat ingredients.

2. 2

   Whisk 4 tbsp of soy sauce, grated 1 asian pear, 2 tsp of sesame oil, 2 tsp of brown sugar, 3 cloves of garlic (minced), 2 spring onions (finely sliced), and 0.5 tsp of black pepper together in a bowl.

3. 3

   Add the sliced beef to the marinade and toss thoroughly. Cover and refrigerate for 15 minutes.

   ⏱ 15 min

4. 4

   Separate and wash 16 lettuce leaves, then pat dry. Toast 2 tsp of sesame seed in a dry frying pan over medium heat for 1 to 2 minutes, until lightly golden and fragrant. Transfer to a small dish.

   ⏱ 2 min

5. 5

   Heat 2 tbsp of cooking oil in the same pan over medium-high heat. Add the marinated beef in a single layer, working in batches if needed, and stir-fry for 6 to 8 minutes, turning frequently, until browned throughout with no raw or cool pink centres. Wash the raw-beef bowl, plate, board, and utensils with hot soapy water.

   ⏱ 6 min

6. 6

   Rest the cooked beef for 3 minutes, then spoon it into the lettuce leaves and sprinkle with the toasted sesame seed. Serve immediately.

   ⏱ 3 min