Light Beef Bulgogi Lettuce Cups
Nutrition per serving
Protein per 100 kcal: 9.4g · Energy from macros: 39% protein / 20% carbs / 41% fat
Ingredients
- 300g lean beef strips (sirloin)
- 2 tbsp light soy sauce
- 1 tbsp sesame oil
- 2 garlic cloves, grated
- 1 tsp fresh ginger, grated
- 1 tbsp honey
- 1 tbsp rice vinegar
- 1 tsp vegetable oil, for frying
- 8 large lettuce leaves (butter lettuce)
- 1 medium carrot, shredded
- 2 spring onions, thinly sliced
- 1 tsp sesame seeds
- Lime wedges, to serve
Instructions
Whisk the soy sauce, sesame oil, garlic, ginger, honey and rice vinegar in a bowl, add the beef strips, toss until fully coated, and leave to marinate for 10 minutes.
While the beef marinates, separate the lettuce leaves, wash and dry them, shred the carrot, and slice the spring onions thinly.
Heat the vegetable oil in a large skillet over high heat, then sear the beef in a single layer for 2-3 minutes per side until the edges caramelise, working in batches if needed.
Return all the beef to the pan, pour over the remaining marinade, and toss for 1 minute until glossy and coated in sauce.
Spoon the beef into the lettuce leaves, and top each cup with shredded carrot, spring onions and sesame seeds.
Serve the cups at once with lime wedges, to squeeze over as you eat.
All the Korean bulgogi flavour, without the heaviness of the usual plate. Tender strips of lean beef marinated in soy, sesame and ginger, seared fast until the edges caramelise, then piled into crisp lettuce leaves with shredded carrot and spring onions — a light, filling dinner in under half an hour, eaten with your hands.
