Bulgogi

A Ruth Reichl recipe that was so easy and delicious you could make it weekly (and crave it weekly too). I used flank steak but you could use skirt or hanger. I also doubled her marinade because her original recipe only called for 1 lb of meat.

Ingredients

2 lb Flank steak

1 tbsp sesame oil

1 bunch scallions

1 head iceberg lettuce

Kimchi or cucumber salad

Sriracha

toasted sesame seeds

8 tbsp soy sauce

4 tsp sugar

1 knob fresh ginger

2 cloves garlic

2 onion

What To Do

Mix soy sauce with sesame oil, sugar, and few grinds of black pepper. Mince garlic and ginger and throw them in and add the chopped scallions.

Slice flank steak across grain as thinly as possible. Add it to marinade and leave to soak for at least 15 minutes up to an hour.

Separate leaves of lettuce, put on rice to cook. You’ll wrap the beef and rice into little lettuce packets.

Heat a wok or frying pan over medium high heat and add a tbsp of coconut oil. Quickly sear meat on both sides which takes about 4 minutes. Pile onto a platter.

Enjoy!