Quick Beef Bulgogi Lettuce Wraps

Ingredients

• 8 leaves Romaine or butter lettuce leaves
• 12 oz Thinly sliced beef (flank or sirloin)
• 3 tbsp Soy sauce
• 1.5 tbsp Brown sugar
• 1 tsp Sesame oil
• 1 tbsp Rice vinegar
• 2 cloves Garlic, minced
• 1 tsp Ginger, grated
• 1 tsp Gochujang (optional for heat)(optional)
• 1 tsp Cornstarch
• 1 tbsp Water
• 0.5 cup Red onion, thinly sliced
• 2 tbsp Rice vinegar (for quick pickles)
• 1 tsp Sugar (for quick pickles)
• 0.25 tsp Salt (for quick pickles)
• 1 tbsp Neutral oil (for stir-fry)

Instructions

1. 1

   Quick pickles (10 minutes total prep): In a small bowl, mix sliced red onion with 2 tbsp rice vinegar, 1 tsp sugar, and 1/4 tsp salt. Stir and set aside to pickle while you cook.

2. 2

   Prep sauce: In a bowl, whisk soy sauce, brown sugar, sesame oil, 1 tbsp rice vinegar, minced garlic, grated ginger, optional gochujang, and cornstarch with 1 tbsp water until smooth.

3. 3

   Stir-fry beef (15 minutes cook): Heat a large skillet or wok over high heat with the neutral oil. Add beef in a single layer and cook 2–3 minutes, then stir and cook another 3–5 minutes until browned.

4. 4

   Glaze: Pour in the sauce and stir continuously for 3–5 minutes until thickened and glossy.

5. 5

   Assemble: Spoon bulgogi beef into lettuce leaves and top with quick pickled onions. Serve immediately.