Garlic-Ginger Bulgogi Lettuce Wraps

Ingredients

• 1 pound Thinly sliced ribeye or flank steak
• 0.25 cup Soy sauce
• 2 tablespoons Fresh ginger, grated
• 6 cloves Garlic, minced
• 1 tablespoon Toasted sesame oil
• 2 tablespoons Brown sugar or erythritol
• 1 teaspoon Gochugaru (Korean red chili flakes)(optional)
• 3 stalks Green onions, chopped
• 12 large leaves Butter lettuce or Romaine leaves
• 1 tablespoon Toasted sesame seeds
• 1 tablespoon Vegetable oil

Instructions

1. 1

   In a large bowl, whisk together the soy sauce, grated ginger, minced garlic, sesame oil, and sweetener until well combined.

2. 2

   Add the thinly sliced beef to the marinade, ensuring every piece is well coated, and let it sit for at least 30 minutes.

3. 3

   Heat a large skillet or wok over high heat with one tablespoon of vegetable oil.

4. 4

   Add the beef in a single layer, working in batches if necessary to avoid crowding the pan.

5. 5

   Sear the beef quickly for 2-3 minutes until browned and slightly caramelized on the edges.

6. 6

   Stir in half of the chopped green onions during the last 30 seconds of cooking.

7. 7

   Wash and dry the lettuce leaves, then arrange them on a serving platter.

8. 8

   Spoon the hot beef into the lettuce leaves and garnish with remaining green onions and sesame seeds.