Bulgogi Beef Lettuce Wraps (Soy-Free)

Ingredients

• about 450 g Beef Sirloin or Ribeye, thinly sliced
• 3 tbsp Coconut Aminos (Soy Sauce Substitute)
• 2 tbsp Brown Sugar
• 0.5 cup Asian Pear, grated
• 3 cloves Garlic, minced
• 1 tsp Ginger, minced
• 1 tbsp Sesame Oil
• 2 tbsp Green Onions, chopped
• 0.5 tsp Black Pepper
• 1 head Lettuce Leaves (e.g., butter lettuce)
• 1 tsp Sesame Seeds, for garnish

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a medium bowl, combine the 3 tablespoons of coconut aminos, 2 tablespoons of brown sugar, 0.5 cup of grated Asian pear, 3 cloves of minced garlic, 1 teaspoon of minced ginger, 1 tablespoon of sesame oil, 2 tablespoons of chopped green onions, and 0.5 teaspoon of black pepper. Stir everything together until the brown sugar is dissolved.
2. 2Add the about 450 g of thinly sliced beef sirloin or ribeye to the bowl with the marinade. Use your hands or tongs to toss the beef until every piece is evenly coated. Cover the bowl and place it in the refrigerator to marinate for at least 30 minutes, or up to 2 hours.
3. 3Place a 30.48 cm skillet or grill pan over medium-high heat. Allow the pan to heat up for about 3-5 minutes until it is hot.
4. 4Working in batches to avoid overcrowding the pan, add the marinated beef to the hot skillet. Cook for 2-3 minutes per side, until the beef is browned and cooked through. The internal temperature of the beef should reach 63°C. Remove the cooked beef from the pan and set aside.
5. 5Arrange the 1 head of lettuce leaves on a serving platter. Spoon the cooked bulgogi beef into the lettuce leaves.
6. 6Sprinkle the 1 teaspoon of sesame seeds over the beef in the lettuce wraps for garnish.

Substitutions

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