Bulgogi Lettuce Wraps
Ingredients:
- 1.25 lb Flank Steak or skirt steak
- 2 tbsp Coconut Oil
- 1 Pear peeled and grated
- .5 c Red Onions chopped
- 4 cloves Garlic minced or pressed
- 1 tbsp Fresh Ginger minced
- .5 c Beef Broth
- 1 tbsp Gochujang
- 1 tbsp Coconut Aminos Or Tamari
- 1 tbsp Worcestershire Sauce
- 1 tbsp Brown Sugar
- 1 tbsp Toasted Sesame Oil
- 4 bunches Green Onions chopped
- 1 Jalapenos thinly sliced
- 2 heads Butter Lettuce
- .5 Cucumbers sliced
- 1 Limes cut into quarters
Instructions:
- Heat a large cast iron skillet over medium-high heat.
- Cut the steak into 4 portions. Thinly slice each piece against the grain into strips that are 2 inches long.
- Add the oil to the skillet. Add the steaks, arranging in an even layer. Cook until browned on the bottom, 2-3 minutes. Turn the steaks, season with salt and pepper. Cook for 1 minute more.
- Add the pear and onion. Cook, tossing often, until the pear softens, 1-2 minutes. Add the garlic and ginger, toss until aromatic, about 1 minute. Mix in the broth, gochujang, coconut aminos/tamari, Worcestershire, and brown sugar. Simmer until slightly thickened, 2-3 minutes. Transfer to a bowl. Drizzle with sesame oil. Top with scallions and sliced jalapenos.
- Serve the bulgogi with a large platter of butter lettuce leaves. Wrap the meat in the lettuce, then top with the cucumbers. Serve with lime wedges to drizzle the lime juice over the top.
Nutrition
Calories: 376kcal | Carbohydrates: 22g | Protein: 34g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 85mg | Sodium: 493mg | Potassium: 980mg | Fiber: 4g | Sugar: 11g | Vitamin A: 3005IU | Vitamin C: 23.3mg | Calcium: 105mg | Iron: 4.2mg
Tried this recipe?Let us know how it was!
Leave a Comment