Korean Beef Lettuce Wraps
If you can't find Korean chile paste, try substituting chopped red chilies (fresh or dried), chili powder, or red pepper flakes.
INGREDIENTS | YIELDS 10 to 12 wraps
- 1 pound sirloin or flank steak
- 2 tablespoons sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon rice wine
- ¼ teaspoon black pepper, or to taste
- 2 teaspoons cornstarch
- 3 tablespoons vegetable oil, divided
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1 tablespoon Korean chile paste (gochujang)
- ¼ cup chopped green onion
- 1 teaspoon granulated sugar
- 1 head iceberg lettuce or Bibb lettuce leaves
Cut the beef across the grain into thin strips 1½ inches long and ⅛ inch wide. Place the beef strips in a bowl and add the sesame oil, soy sauce, rice wine, pepper, and cornstarch. Marinate the beef for 30 minutes.
Heat a wok or skillet over medium-high heat until it is nearly smoking. Add 1½ tablespoons oil. When the oil is hot, add half the beef. Stir-fry the beef until it is no longer pink and is nearly cooked. Remove and drain in a colander or on paper towels. Stir-fry the remainder of the beef.
Heat 1½ tablespoons oil in the wok or skillet. Add the garlic, ginger, chile paste, and green onion. Add the beef back into the pan. Stir in the sugar. Stir-fry for 1 to 2 more minutes to combine the flavors and make sure the beef is cooked through.
Lay a lettuce leaf on a plate in front of you. Spoon out a portion of the beef mixture into the center of the leaf, and roll it up enchilada-style. Continue with the remainder of the beef and lettuce leaves.