I’m really trying to eat healthier this summer. I’ve been on MyFitnessPal for the last month or two and has lost a little bit of weight and I’m definitely feeling better about myself. While I haven’t been perfect I have been trying to do the best that I can. Another thing I’ve been working on is making dinners that take 30 minutes or less so I don’t have to spend much time away from J.
One of the newest and most successful recipes I’ve tried are these Beef Bulgogi Lettuce Wraps. Anything in a lettuce wrap is going to be better for you then if it’s in a tortilla or pita so I knew I was on the right track with these. Since everything is sauteed in a skillet this dish takes about 20 minutes from start to finish which is awesome.
Because it’s served in lettuce wraps and has cucumbers on top of it you don’t really need to serve a vegetable with it. We simply had a side of fried rice and homemade egg rolls with our lettuce wraps and it was the perfect meal. The wraps are filling enough when stuffed with a bit of rice to be a complete meal.
I liked that this recipe had a grated pear in it. That’s not something I’ve ever had in a dish like this but it really worked well. It added just a touch of sweetness to the overall flavor and gave the sauce a little texture. It’s a great strategy for using fruit in an Asian dish.
Another fun thing about this dish is that it is topped off with cucumbers and lime wedges. I thought that was really different but I liked the cool cucumbers on top and a splash of fresh lime. It really made these bright and tasty. While this made plenty for the two of us I’d like to double the recipe next time so we have enough leftovers for the next day.
- 1¼ lb. flank steak
- 2 T. olive oil
- salt and pepper
- 1 Asian pear, peeled and grated
- ½ red onion, chopped
- 4 garlic cloves, minced
- 1 inch piece of ginger, peeled and grateed
- ½ c. beef broth
- 1 T. chile paste
- 3 T. soy sauce
- 1 T. Worcestershire sauce
- 1 T. brown sugar
- 4 scallions, chopped
- 1 head Bibb lettuce
- 1 small cucumber, diced
- 1 lime, cut into wedges
- Heat a large skillet over medium high heat.
- Cut the flank steak into 4 pieces then thinly slice each piece against the grain into 2 inch strips.
- Add the olive oil to the pan and rotate to cover the bottom.
- Add in the steak in a single later and cook until browned, about 2-3 minutes. Flip the beef, season with salt and pepper, and cook for an additional 2 minutes.
- Add in the pear and red onion. Cook, stirring frequently, until the pear softens, about 2 minutes.
- Stir in the garlic and ginger and cook 1 minute.
- Mix in the beef broth, chile paste, soy sauce, Worcestershire sauce, and brown sugar. Simmer until slightly thickened, about 3 minutes.
- Transfer to a bowl and top with scallions.
- Serve the beef with a large platter of lettuce leaves. Wrap the meat in the lettuce and top with cucumbers and a lime wedge.