Korean‑Style Bulgogi Fajita

Ingredients

• 300 g Ribeye steak, thinly sliced
• 3 tablespoons Soy sauce (gluten-free if needed)
• 1 tablespoon Fresh ginger, minced
• 2 Garlic cloves, minced
• 1/2 cup Kimchi, chopped
• 3 stalks Scallions, sliced
• 9 Cabbage leaves, large
• 1 tablespoon Olive oil
• 1/4 teaspoon Red pepper flakes (optional for heat)(optional)

Instructions

1. 1

   In a bowl, whisk together soy sauce, minced ginger, minced garlic, and olive oil; add the sliced ribeye and toss to coat. Marinate for 10 minutes while you prepare the vegetables.

2. 2

   Heat a large skillet or wok over medium‑high heat. Add the marinated beef and stir‑fry for 3‑4 minutes until just browned, then remove and set aside.

3. 3

   In the same pan, add the chopped kimchi and sliced scallions; stir‑fry for 2‑3 minutes until fragrant and slightly softened.

4. 4

   Return the beef to the pan, combine with the kimchi mixture, and cook an additional 2 minutes, adjusting seasoning with optional red pepper flakes.

5. 5

   Serve the beef‑kimchi mixture by spooning it onto individual cabbage leaves, folding them like tacos, and enjoy immediately.