Beef Bulgogi Lettuce Wraps
Recipe type: Beef
Prep time: 
Cook time: 
Total time: 
Serves: serves 4
Flavorful Asian style beef rolled in lettuce wraps and topped with fresh cucumbers and a splash of lime.
  • 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
  1. Heat a large skillet over medium high heat.
  2. Cut the flank steak into 4 pieces then thinly slice each piece against the grain into 2 inch strips.
  3. Add the olive oil to the pan and rotate to cover the bottom.
  4. 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.
  5. Add in the pear and red onion. Cook, stirring frequently, until the pear softens, about 2 minutes.
  6. Stir in the garlic and ginger and cook 1 minute.
  7. Mix in the beef broth, chile paste, soy sauce, Worcestershire sauce, and brown sugar. Simmer until slightly thickened, about 3 minutes.
  8. Transfer to a bowl and top with scallions.
  9. Serve the beef with a large platter of lettuce leaves. Wrap the meat in the lettuce and top with cucumbers and a lime wedge.
Recipe slightly adapted from Rachael Ray
Recipe by Hezzi-D's Books and Cooks at