Description
A quick-cooking weeknight dinner option: thinly sliced, marinated beef, stir-fried and tucked into lettuce leaves! Serve kimchi, Sriracha, sesame seeds and green onions (plus anything else you like) on the side and let everyone assemble their own.
Ingredients
Scale
- 1–1/2 pounds ribeye steak
- 1/4 cup soy sauce
- 1 tablespoon sesame oil
- 1/2 tablespoon sambal oelek
- 6 garlic cloves, finely minced
- 1 tablespoon finely grated fresh ginger
- 2 red onions, peeled, halved and cut into 1-inch wedges
- 1 red, yellow, or orange bell pepper, cored, seeded and sliced into 1/2-inch strips
- Vegetable oil, as needed
- 1 head butter lettuce, core removed and leaves separated
- Shredded carrots, for serving
- 2 green onions, white and green parts thinly sliced
- Sesame seeds, for sprinkling
- Kimchi, for serving
- Sriracha, optional
Instructions
- Freeze the beef for at least 20 minutes; transfer to a cutting board. Slice across the grain into 1/8-inch-thick strips. In a small mixing bowl, whisk together the soy sauce, sesame oil, brown sugar, garlic and ginger. Place the sliced onions and peppers in a medium mixing bowl; toss with half of the soy marinade. Toss the steak in the remaining marinade. Let both stand for at least 15 minutes.
- When ready to cook, heat a little vegetable oil in a large skillet over medium-high heat. Add the onions and peppers and cook until softened, about 5 minutes. Transfer to a plate.
- Heat a little more vegetable oil in the skillet over high heat. Cook half the meat at a time, turning often, until browned all over, about 2 minutes. Remove from the skillet to a plate and continue with the remaining half of the meat. Return the meat and onion/pepper mixture to the pan, and cook for about 1 minute to reheat. To serve, place the beef mixture on the butter lettuce leaves and sprinkle with shredded carrots, green onions and sesame seeds. Serve with kimchi, if desired.
Notes
Inspiration: Beef Bulgogi on marthastewart.com
- Category: Beef, Dinner