Skillet Bulgogi

This article has not been rated yet.


4 to 4 servings


  • 500 g beef flank steak
  • 1/4 cup soy sauce
  • 1 tbsp sesame oil
  • 1/4 tsp hot-pepper flakes
  • 2 tbsp brown sugar
  • 6 garlic cloves , minced
  • 1 tbsp minced fresh ginger
  • 1 tbsp canola oil
  • 1 large sweet onion , sliced
  • 2 red sweet peppers , sliced
  • 1 head leaf lettuce , separated, washed and patted dry


  • Cut the beef down the middle with the grain to make two pieces. Cut each piece on a bias (diagonally) across the grain (this maximizes tenderness and prevents shrinkage) into thin strips. Put into re-sealable plastic bag.
  • In bowl, whisk together soy sauce, sesame oil, chili flakes, brown sugar, garlic and ginger. Pour over meat into bag. Let marinate for 30 minutes and up to 1 day.
  • In skillet, heat half of the oil over medium high heat. Add onions and peppers; cook until softened, about 5 minutes. Transfer to plate. Add remaining oil to pan and cook meat, just until browned, turning often, about 2 minutes. Add onions and peppers to pan, cooking just until heated through, about 2 minutes.
  • To serve, roll up the beef mixture in the lettuce leaves.
  • Tip: Serve with steamed rice for a more satisfying meal.
  • Variations: Substitute pork or chicken for the beef for something a little different.
  • Makes 4 servings.