Photo: Becky Luigart-Stayner; Styling: Cindy Barr
4 servings (serving size: 4 filled lettuce leaves)

Based on the classic Korean barbecue dish bulgogi, this recipe offers savory-sweet-garlicky beef wrapped in lettuce leaves with rice and kimchi.

How to Make It

Step 1

Cut steak across grain into 1/4-inch slices; cut slices into 1/2-inch-wide strips. Cut strips into 3-inch-long pieces. Combine steak pieces, 1/4 cup onions, sugar, soy sauce, garlic, and sesame oil.

Step 2

Heat a 14-inch wok over high heat. Add 1 tablespoon canola oil to wok, swirling to coat. Add half of steak mixture to wok; stir-fry 2 minutes or until lightly browned. Spoon cooked steak mixture into a bowl. Repeat procedure with remaining 1 tablespoon canola oil and remaining steak mixture. Sprinkle with remaining onions and sesame seeds. Spoon 1/4 cup rice, about 2 tablespoons steak mixture, and 1 tablespoon kimchi onto each lettuce leaf; roll up. Serve immediately.

Chef's Notes

Kimchi is a traditional Korean condiment of fiery fermented cabbage. Look for it at Asian markets or in the supermarket's produce section.

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Ratings & Reviews

Dougboy's Review

January 30, 2014
I love Korean BBQ and this is a nice way of having it in a lighter form. I do find the lettuce wraps to be cumbersome though. They come apart when you bite into them and it makes a big mess. Boston lettuce might be a better choice.

Dana1973's Review

December 04, 2012

Kristie330's Review

April 14, 2012

heathdaddio's Review

December 09, 2010
It was okay. Not as good as the reviews promised.

Jesslack's Review

August 30, 2010
I make this for my family all the time. We don't wrap it in lettuce and leave out the kimchie but serve it with rice. It is a quick tasty meal that even my picky eater likes!

krisiduck's Review

November 30, 2009
This dish is one of my favorites. I have made ot many times and find that using a london broil instead of the flank steak gives a great result. I agree that the lettuce wraps make a mess; I usually serve as a salad. Srirachi sauce and garlic chili sauce also make great condiments if you can't find kimchi (or make a great addition to the heat of the kimchi if you can!)

abndgrrl's Review

February 17, 2009
We made this along side of the sishwan green beans, they are a good combo and use many of the same ingredients. The first time, I tried to make as directed, but the lettuce was a disaster. We ate just with the rice, and the meat is so delicious. The 2nd time we skipped the lettuce and I forgot to make the rice, so we just had the beef and green beans. It's a great, flavorful combination. Might double the recipe next time

enkscott's Review

January 12, 2009
We LOVE this recipe! I have made it twice now and the only thing I might do to stretch it a little is double it or add extra meat! Last night I acutally combined everything and then let it sit about 30 minutes to marinade. My husband is a big eater but really enjoys this! I do make a fish sauce to pour over it when it is in the wrap and that adds a sweet and spicy touch to it!

bellymama's Review

December 15, 2008
This was good and very quick and easy to prepare. While I may make it again because of the easiness factor, I certainly wouldn't call it a "best of 2008." I followed the recipe as written, except I used brown rice. I would recommend sticking with white rice, as the nuttiness of the brown rice competed with the flavor of the beef. The recipe says it feeds 4 as an entree, but my husband, 2 year old daughter and I ate all of it without feeling like we'd overindulged.