Entrée
Skillet Bulgogi-Style Beef Lettuce Wraps
Thin-sliced flank steak in a sweet-savory marinade, seared hot and fast, wrapped in cold crisp lettuce.
Ingredients · 4 servings
| 1.5 lb | flank steak |
| 0.25 cup | low-sodium soy sauce · pantry |
| 2 tbsp | brown sugar · pantry |
| 4 clove | garlic grow it ↗ |
| 1 tbsp | ginger grow it ↗ |
| 0.5 each | asian pear or apple |
| 1 tbsp | toasted sesame oil · pantry |
| 1 tbsp | neutral oil · pantry |
| 4 each | scallions grow it ↗ |
| 2 head | butter lettuce grow it ↗ |
| 1 tbsp | toasted sesame seeds · pantry |
| 0.5 tsp | black pepper · pantry |
Method
- Slice flank steak thin against the grain, cutting on a slight bias.
- In a bowl, whisk soy sauce, brown sugar, grated pear, garlic, ginger, sesame oil, scallion whites, and black pepper.
- Toss sliced beef in the marinade and let sit at room temperature for 15 minutes — the pear's enzymes will start tenderizing it fast.
- Heat neutral oil in a large skillet over high heat until just smoking.
- Working in batches to avoid crowding, sear beef in a single layer for 60-90 seconds per side until deeply browned and cooked through.
- Return all beef to the skillet, toss briefly to reheat and coat in any reduced juices.
- Pile beef into butter lettuce leaves, top with scallion greens and sesame seeds, and serve immediately.
Nutrition · per serving
Estimated from this recipe's ingredients, not lab-measured — not a substitute for professional dietary advice.
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The Why · No Anecdotes
The science, not a story about my childhood.
Why does grated pear tenderize the beef so quickly?
Asian pears contain protease enzymes that break down muscle protein structure on contact. Combined with thin slicing against the grain, this shortens the effective marinating time from hours to about 15 minutes without turning the meat mushy.
Why sear in batches instead of all at once?
Overcrowding the pan drops the surface temperature and traps steam, so the beef boils in its own juices instead of browning. Batches keep the pan hot enough for the Maillard reaction, which builds the charred, savory crust.
Suggested sides — swap freely