Bulgogi in Korean literally means “fire beef.” Thinly sliced sirloin steak is marinated in a soy sauce mixture before frying. It is usually served with Boston lettuce leaves, which the Koreans also call ssam, so that you can fill a lettuce leaf with some meat, some rice, a little bit of kimchi, or Korean pickles, and wrap it in a bundle.
1 1/2 pounds sirloin steak, thinly sliced
1/4 cup soy sauce
1 tbsp of hot chili sesame oil
2 tbsps brown sugar
6 garlic cloves, minced
1 small knob ginger, peeled, grated
2 large red onions, thinly sliced
1 green bell pepper, julienned
Boston lettuce leaves
1. Prepare marinade while thawing the beef. In a bowl, whisk together soy sauce, sesame oil, sugar, garlic and ginger. Divide marinade in two. In half of the marinade, toss half of the onions and bell pepper and set aside to use as dipping sauce. Marinate the beef before it completely thaws out in the other half. Let sit for a couple of hours, covered.
2. Over medium-high heat, pour oil in a large non-stick skillet. Add onions and bell peppers until onions are soft. Transfer to a plate and wipe skillet clean with a paper towel.
3. Cook the beef in small batches, turning often, until browned. Return the cooked onions and bell peppers and stir-fry with the beef. Serve with Boston lettuce leaves.