Korean Beef Bulgogi in Lettuce Wraps

Ingredients

• 5 tablespoons soy sauce
• 5 tablespoons water
• 5 tablespoons sugar
• 1/4 cup onion, peeled and pureed
• 5 garlic cloves, minced
• 1 tablespoon corn syrup
• 2 teaspoons white wine or mirin (rice wine)
• 1 tablespoon sesame oil
• 1/2 black pepper
• 2 1/2 lbs flank steaks (other steak such as marinating beef, rib eye etc will also work)
• 1 head iceberg lettuce (or other leaf lettuce)
• toasted sesame seeds
• roasted whole garlic clove
• red pepper paste or hot sauce

Directions

1. 1

   Combine first 9 ingredients (soy - black pepper).

2. 2

   Slice the steaks across the grain into thin slices.

3. 3

   Place beef in resealable ziplock bag and pour soy mixture over. Let marinate in refridgerator for 2-12 hours, turning bag occoationally.

4. 4

   Heat large non-stick skillet or wok over medium-high to high heat. Pour beef and marinade into the skilled and cook until mixture is almost dry, 6-8 minute

5. 5

   Toast sesame seeds and garlic in hot pan.

6. 6

   (We had quite a bit of marinade left and it was wonderful spooned over some white rice).

7. 7

   Serve with lettuce leaves, toasted sesame seeds and toasted garlic cloves and perhaps some hot sauce if you like it hot.

8. 8

   You roll the beef and condiments up in the lettuce leaf and eat like a roll with your hands.

9. 9

   Serve with white rice.