About this recipe:This recipe is very close to the Bulgogi (Korean barbecued beef) served at restaurants, the marinated beef sirloin strips barbecued with the delectable east Asian flavours of the three 'S' s - soy, sake and sesame. The tender beef strips are then wrapped in lettuce leaves with hot chilli sauce and the 'bundles' are eaten as 'finger food', every bite packed with savoury tangy heat and fresh crispness combined. Add some Korea-licious to your next outdoor barbecue, you won't be sorry!
680g beef sirloin
120ml soy sauce
120ml sake (rice wine)
2 tablespoons caster sugar
2 tablespoons minced garlic
1 1/2 teaspoons toasted sesame oil
1/4 teaspoon freshly ground black pepper
1 teaspoon chilli paste (purée)
8 spring onions, chopped into 3cm pieces
55g lettuce, such as butterhead
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Method Prep:15min › Cook:7min › Ready in:22min
Slice beef with the grain into long strips, about 1.5cm wide, and place into a bowl. Stir together the soy sauce, sake, sugar, garlic, sesame oil, pepper and chilli paste in a small bowl. Pour one third of this mixture over the beef, and toss to coat. Marinate at least one hour at room temperature, or longer in the refrigerator. Simmer the remaining sauce and the spring onions in a small saucepan for 1 minute before pouring into a serving dish to cool.
Wash and dry the lettuce, and trim off any large stems. Gently flatten the leaves with the side of a cleaver or large knife. Arrange on a serving dish.
Preheat barbecue for medium-high heat and lightly oil grate.
Place grate 7.5cm over the coals. Cook the meat to desired doneness, about three minutes per side for medium rare. Slice against the grain into thin strips.
To serve, each diner places some beef and sauce into a lettuce leaf, folds it into a bundle, and eats it with their fingers.