Skillet Bulgogi


  • Makes4 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.

This article was originally published on Nov 01, 2009

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