Beef Bulgogi Lettuce Wraps

3:58 PM, Jun 10, 2010   |    comments
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GOLDEN VALLEY, Minn.--  Chef Paul Booth dropped by with information on the 2nd Annual Taste of Art.  

Sunday, June 13, 2010 
6 to 9 p.m.
Doubletree Hotel - Park Place
1500 Park Place Blvd. St. Louis Park, MN 55416

TO RESERVE YOUR TICKETS www.partnershipresources.org/
or call (952)925-1404

Beef Bulgogi Lettuce Wraps
courtesy of Chef Paul Booth

Flank steak 1 lb
Boston Bib Lettuce 1 head
Kim Chee 16 oz. jar
Bean Sprouts 6 oz.
Sriracha as needed
Lime (cut into 8 wedges) 1

Beef Marinade
Garlic (minced) 1T
Fresh ginger (minced) 1T
Green onion (sliced thin) 1
Sugar 2T
Soy sauce ½ cup
Sesame oil ½ floz.
Cayenne pepper pinch or ¼ tsp

Make marinade and set aside. Place the flank steak flat in a container that has a lid. Pour the marinade over the steak and spread around with your fingers, turn steak over and make sure both sides are covered with the marinade. Put tight fitting lid on container and store in the refrigerator over night.

Cooking the steak:
Wipe hot grill with a lightly olive oiled cloth. Place the steak on the grill at a 45 degree angle. Cook 2 min. turn 90 degrees and continue cooking the same side for 2 more minutes. Turn steak over and repeat on other side. Pull steak off and let it rest on a plate under a piece of foil for 5 minutes. Then slice the steak across the grain very thinly.

Assembly:
Separate 4 leaves of bibb lettuce and fill each with a few slices of grilled beef, some bean sprouts, and kim chee. Garnish with 2 lime wedges. (4 servings)

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