Beef bulgogi lettuce wrap recipe from Chef Alyssa

Beef Bulgogi Lettuce Wraps

Serves 4 to 6

2 pounds sliced stir-fry steak

3 Tbsp. Korean red chili pepper flakes - gochugaru

1 Tbsp. sugar

3 Tbsp. soy sauce

2 Tbsp. rice wine

2 Tbsp. Korean red chili pepper paste (gochujang)

2 Tbsp. honey

2 Tbsp. pineapple juice

1 Tbsp. sesame oil

¼ yellow onion, grated

2 Tbsp. minced garlic

1 Tbsp. grated ginger

½ tsp salt

Garnish Salad:

½ cup thinly sliced radish and carrots

2 Tbsp. chopped scallions

1 Tbsp. rice vinegar

1 tsp sesame seeds

Pinch of sugar

1 head crisp baby lettuce

Directions:

1. Combine the marinade ingredients in a bowl and mix well. Reserve ¼ cup of the marinade in a separate container.

2. Add the steak to the remaining marinade in the bowl and coat well. Marinate for a few hours (preferably overnight) in the refrigerator.

3. Preheat a lightly oiled grill over medium high heat. When hot, add the steak. Sear on each side until caramelized, about 2 to 3 minutes each side.

4. Mix shredded vegetables together for a light salad to serve with the steak.

5. Place inside the fresh lettuce cups and top with the shredded vegetable salad and reserved marinade.